Ask about sous vide fish

Hi got a Question to you guys, what think how spinach leaves gonna react when we will do it in sous vide with a fish... what is the concept for example we have nice piece of salmon and we wraped in spinach leaves then we vacum it and put to sous vide and prepare it like normal salmon... spinach will be good after 45 minutes in water bath ??

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brian_martin2001

What temperature are you cooking your fish at?

Filip_85718

104F/40C for 60 minutes

brian_martin2001

Why do you want to wrap it in spinach? At that low a temperature, the spinach won't cook such. You could expect the flavor to be, more or less, raw spinach, but at that temperature, chances are the enzymes that lead to wilting will be greatly sped up, begin could lead to some unpleasant results. Before potentially ruining the fish, I'd take some spinach, vacuum seal it in a bag, and cook it 104°F/40°C for 60 minutes to see what you get.

Filip_85718

I want to do something like that most of a time it steamed and i woudl like to do it in Sous Vide

http://challengedairy.com/files/butter_lettuce_wrapped_halibut.jpg

brian_martin2001

Steaming something is radically different than Cooking something sous vide. Do what you want to do, but i really don't think the results are going to be very pleasant. You might try blanching the spinach first, but if you take raw spinach, wrap it around a piece of salmon, cook it to 104°F for an hour, i really don't think you will get very pleasant results.