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Bouillabaisse Sous Vide

Brandon__67713

Not sure if this has been done, but I decided to try to sous vide Monkfish with a delicious Bouillabaisse broth and fennel. In a side bag I did some potatoes in saffron oil.

Monkfish was perfect! The broth came out grainy and the flavor a bit dull vs the sauce pre sous vide. The grainy part is the proteins that the fish let off, correct? I am not sure why the broth would be more flat in flavor.

Is cooking a protien sous vide in a liq that it is being served with a bad idea all together?

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Comments

Mason_Perry_34060

What time and temperature?

grant

@ brandon - You really need to experiment with the time and temperatures. We like to sear or even quickly blanch the protein before you cook it sous vide. Think of it as roasting tea leaves and then infusing the tea in a perfect ratio of water at the perfect temp. You cant just go from the bush to the cup with this one. It needs a little love.

g

Brandon__67713

Thanks, sorry to leave out the temp/time. 60 C for 14 minutes. I thought the doneness was spot on.

@ grant - Great point of quick blanching. I didn't sear because I was looking for a more "blonde" approach a'la poaching. I haven't seen anyone quick poach. Is that what you would recommend?

@ grant - The other dish I thought of was a Coq au Vin sous vide. Have you ever seen this done?

Jack_Mayer_85396

@Brandon, you just asked the same questions I was thinking about. @Grant, in general, how analogous is SV cooking to old time (like me) braising? SV short ribs was the OMG dish for me, braised texture, unctuous mouth feel and medium rare!

Chris_Young_80640

@Brandon – At 60 °C, proteins in the juices from the fish will definitely coagulate and give the broth a grainy consistency. You can use fine mesh sieves to remove some of this graininess.

Brandon__67713

Do you recommend a lower temp vs straining?

Will poaching prior be my best approach?

Do you think that cooking a protein inside the sauce is my best approach?

IYO, what is the best way to replicate Boulibaisse in SV?

Chris_Young_80640

@Brandon – If you want the perfect approach, I recommend cooking the fish separately from the sauce. Blanching the fish first will help reduce how much protein ends up in the sauce, but it won't really fix the problem. And a lower temperature will help, but then the monkfish won't have the ideal texture. So, it depends on how much effort you're prepared to put into the dish. For me, I would prepare the bouilibaisse broth separately and strain it. Cook the various seafood components at their ideal temperatures, and then reassemble these components as the final dish.

Brandon__67713

awesome, TY