Sous-vide sole Recipe

Step 1

Ask your fishmonger to take the fillet off the bone and to remove both the skin and the bloodline. On a cutting board, cover the sole with plastic wrap and, using a flat mallet or the bottom of a pan, gently pound the fillet lightly to create an even thickness.

Step 2

Set up a work area as per the rolling instructions at left. Season the fillet with a pinch of salt and lay it vertically away from you on the board with the side that formerly had skin facing up. Roll the fillet into a cylinder and then place onto the plastic and proceed with rolling. Cook in a water bath at 137 degrees for 25 minutes.

Step 3

Remove the fish from the liquid and carefully cut the plastic to release the fillet. Slice and serve.