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Flounder recipe?

Brendan_Lee_56950

Surprisingly, I haven't done any fish since I started with my circulator. I bought a nice flounder at the store today which I'm about to fillet but wanted to see about some suggested cooking methods/times/temps?

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Mason_Perry_34060

I have done salmon and sole, I have some cod frozen waiting to go in. The salmon came out perfect and the sole was ok I just over salted it with too much soysauce and miso. They were both delicous, I finished the Salmon on the griddle but the sole was served right out of the bath. I did the both at 125F salmon went in fresh and sole was frozen.

Goodluck and let us know the results!

trev_teich

Salmon 109F flonder 120F I think.

Patrick_Ancillotti_6135

I did some Ono/Wahoo a few weeks ago... little sesame oil, some soy sauce, and light cookery... seared in a hot pan with grapeseed oil afterwards. It went down like a charm with the folks wanting. I'll see if I can find the reference recipe I used, if you're interested?

Brendan_Lee_56950

I ended up butter poaching it at 48C for 35 minutes and finishing with coarse sea salt and olive oil over a bed of sous vide swiss chard stems sauteed with shallots, garlic, and apple cider vinegar and a side of sous vide carrots (88C/50min). Turned out pretty well. I think I would go a bit higher with the fish next time since I decided not to finish it in the pan I would like a slightly more flakey texture.

trev_teich

Try carrots at 85C for 40 min. I like the way they turn out this way.

Brendan_Lee_56950

These were pretty big and thick carrots so I took them a little higher and longer. But the temp you suggested is what I would normally shoot for with younger more tender carrots.