Orange roughy, peaches, tea caviar & spaetzle. I cooked the fish & peaches sous-vide, 15 minutes at 125 degrees. The tea caviar is the tea/alginate mixture left over from the other night, dropped into a 1% calcium chloride solution for a minute, then fished out and rinsed with cold tap water. The spaetzle is just a basic spaetzle recipe. It's garnished with a little chili oil and mint oil. I'll have to try this again, but low roast the fish & peaches instead, perhaps adding a bit more liquid. That's the problem with having to use a FoodSaver instead of a fancy commercial vacuum sealer. Sure, I could freeze any liquid before adding it to the bag, but I don't always have that kind of prep time.
Thursday, May 15, 2008
Pesce & Peche
Orange roughy, peaches, tea caviar & spaetzle. I cooked the fish & peaches sous-vide, 15 minutes at 125 degrees. The tea caviar is the tea/alginate mixture left over from the other night, dropped into a 1% calcium chloride solution for a minute, then fished out and rinsed with cold tap water. The spaetzle is just a basic spaetzle recipe. It's garnished with a little chili oil and mint oil. I'll have to try this again, but low roast the fish & peaches instead, perhaps adding a bit more liquid. That's the problem with having to use a FoodSaver instead of a fancy commercial vacuum sealer. Sure, I could freeze any liquid before adding it to the bag, but I don't always have that kind of prep time.
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