The Art and Ease of Sous Vide Cooking:
Swordfish with Olive Gremolata
Sous vide temp: 130 degree F; Time: 30 minutes
Traditional cooking method also included
|Swordfish with Olive Gremolata|
Sous vide is a French phrase that is translated as “under vacuum.” However, the defining feature of the method is not packaging or vacuum sealing; it is accurate temperature control. A heating element can warm a water bath to any low to moderate temperature you set, and keep it there for hours – or even days. For more information on the how’s and whys of sous vide, please see post: All About Sous Vide at http://cookingwithlarue.blogspot.com/2015/06/all-about-sous-vide.html.
Sous vide is especially useful for cooking seafood, for which the window of proper doneness is often vanishingly small when traditional methods are used. When you fry a piece of fish, the flesh is most succulent and tender within a very narrow temperature range. Because the cooking temperature of the pan is considerably hotter than the ideal core temperature of the fish, the edges will inevitably be far more cooked than the center when pan-fried. Traditional cooking with a range, oven, or grill uses high and fluctuating temperatures, so you must time the cooking exactly; there is little margin for error. With just a moment’s inattention, conventional cooking can quickly overshoot perfection. This is particularly problematic with fish…especially lean fish, which can dry out quickly. Sous vide cooking is ideal for such fish, in this case swordfish, but also albacore.
Swordfish was taboo for a while, but now many varieties, especially domestic ones, are sustainable. In particular, the North Atlantic swordfish have really rebounded thanks to a 1999 international plan that rebuilt this stock several years ahead of schedule.