Sous Vide Escolar with Salsify Puree, Marble Potato

Name: Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups heavy cream; 1/2 cup white wine; 1 tablespoon salt; 1 teaspoon ground white pepper; 2 salsify roots, peeled and diced, stored in water with juice of 1 lemon; 1/2 white onion, diced; 1/2 potato, peeled and diced, stored in water with juice of1 lemon; 1 bunch fresh thyme; 2 fillets escolar, cut into 6-ounce, 1-inch-thick portions; Olive oil; Salt and freshly ground black pepper; Fresh tarragon; 2 cups marble potatoes, blanched and halved; 2 cups heirloom tomatoes, halved; 1 cup shaved fennel, lightly blanched; Shaved white truffles, optional; Special equipment: Sous-vide machine and vacuum sealer, optional

Servings: persons

3 cups heavy cream
1/2 cup white wine
1 tablespoon salt
1 teaspoon ground white pepper
2 salsify roots, peeled and diced, stored in water with juice of 1 lemon
1/2 white onion, diced
1/2 potato, peeled and diced, stored in water with juice of1 lemon
1 bunch fresh thyme
2 fillets escolar, cut into 6-ounce, 1-inch-thick portions
Olive oil
Salt and freshly ground black pepper
Fresh tarragon
2 cups marble potatoes, blanched and halved
2 cups heirloom tomatoes, halved
1 cup shaved fennel, lightly blanched
Shaved white truffles, optional
Special equipment: Sous-vide machine and vacuum sealer, optional

1
For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot.
2
Wrap the thyme tightly in cheesecloth and add.
3
Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes.
4
Remove from the heat and cool slightly.
5
Carefully remove the thyme pouch and discard.
6
Puree the mixture until smooth using an immersion blender.
7
Strain through a fine mesh sieve.
8
Adjust the seasoning with more salt and pepper, if needed.
9
For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper.
10
Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal.
11
Cook the escolar pouches for 18 to 20 minutes.
12
Remove from the bags and pat dry.
13
Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
14
If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
15
For the vegetables: Saute the blanched potatoes until golden brown in a separate pan.
16
Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
17
To assemble, place a small pool of salsify puree in the center of a plate.
18
Spoon a small pile of the vegetable mixture into the center of the puree.
19
Rest the escolar atop the vegetables.
20
Top with shaved truffles if available.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups heavy cream, 1/2 cup white wine, 1 tablespoon salt, 1 teaspoon ground white pepper, and more.

Yes, Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions