A friend recently went to Alaska on a fishing trip with his dad and brothers. Returned with a freezer full of halibut; he gave us, no joke, probably $300 worth of the stuff. Last night was the first chance I had to actually cook one of the fillets.
Put it in a 25°C bath for a couple hours to defrost, then cooked SV at 52°C for 45 minutes, and then into a pan with some butter for color. Didn't properly season the sauce, so it was overly sweet. But there was a good bit left over, so I adjusted it, and stabilized with xanthan gun and will re-purpose it with some pork chops later this week.
I swear, one of the chanterelles was nearly the size of my palm.
