Sous Vide Halibut Filets with Leek and Mustard Sauce

Serves 4

Halibut is a tender, flakey fish that comes out moist when using Sous Vide.  Having the halibut first sit in a dry brine will create an even moister piece of fish.  The Leek and mustard sauce provides a great accompaniment and adds a much needed richness and velvety texture. 

Ingredients
 
For the Halibut
4 (6 to 8oz) halibut filets, skinless
Salt and pepper
6 tbsp unsalted butter

For the Leek and Mustard Sauce
1 tsp Dijon mustard
1 lb leeks, white and green parts only, halved lengthwise, sliced thin, and washed thoroughly.
¾ cup dry white wine
1 tsp lemon juice, plus lemon wedges for serving
1 tbsp fresh parsley, minced
4 tbsp unsalted butter

Directions
For the Halibut filets

1. Slice the halibut filets down the center line creating smaller filets that are easier to handle.
2. Salt the filets on all sides heavily and seal in a vacuum seal bag along with 4 tbsp of the butter.  Allow it to set sealed in a refrigerator for at least 30 minutes.  The salt is acting as dry brine.
3. Preheat the water bath to 130°F.
4. Place the bag into the water bath and cook for 45 minutes up to 1 hour. 
5. Remove from the bag and place on a paper towel and pat dry.  Cooking liquids should be set aside for use in the sauce.
6. In a large skillet add the remaining butter and heat over medium.  Add the halibut to the pan and sear on each side, approximately 1 minute per side, until a golden crust is formed.  Baste the halibut with the butter from the skillet as you go.
7. Remove from the skillet and place on a serving plate.  Pour the leek and mustard sauce over the halibut. Serve.

For the Leek and Mustard Sauce

1. In a large skillet melt the butter over medium heat. 
2. Add the leeks, mustard and a ½ tsp of salt to the skillet.  Stir the mixture frequently until the leeks begin to soften, approximately 2 to 4 minutes.
3. Pour in the wine and bring it to a low simmer.  Cover and let simmer until the sauce thickens, 15 minutes. 
4. Strain the cooking liquid from the fish and combine it into the sauce.  Heat for another 2 minutes.
5. Remove the pan from the heat and whisk in the lemon juice.
6. Pour over the halibut.  Garnish with the parsley and lemon wedges.​

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