I have previously written about how you can cook a perfect steak with a simple DIY sous vide technique. Of course low temperature cooking applies equally well to fish with the only difference that the temperature can be turned down even lower.

A slightly different approach for cooking fish was presented by Haqvin Gyllensköld in the Swedish book “Koka, steka, blanda” from 1977, which I became aware of through Östen Dahlgren’s book “Laga mat - hur man gör och varför”. In stead of keeping the fish at a constant temperature (which requires quite some attention unless you have a thermostated waterbath), in this method, as the hot water cools, the temperature of the fish increases until they’re at the same temperature.

This is how you do it:

1. Weigh the fish
2. Boil the triple amount of water
3. Add some salt to the water (15 g / L)
4. Put the fish in the water and remove the pot from the stove
5. Check the graph below for how long the fish should be left in the cooling water
6. Serve!

Need help on fish names in different languages? Yeah, me too!

This entry was posted on Thursday, March 8th, 2007 at 9:34 pm and is filed under gastro physics, kitchen physics, molecular gastronomy, technique, temperature, tips and tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.