Chef Michael Brewer, Executive Chef at Juneau Waterfront Restaurants gets the most out of his Henkelman CombiVAC to create this amazing dish.

I've been using the CombiVac in quite a few applications but the one that is getting the most feedback is our Olive Oil Poached Halibut. First, I season a halibut fillet with a little kosher salt and rub with olive oil. I then place it in a vacuum bag and marinate the halibut using the "Marinate" feature on the Boxer 35.

The halibut goes into the sous vide thermal circulator for 30 minutes at 135F (It can stay in longer but that’s a perfect medium rare and the fish does not get overcooked). 

The sauce is a flourless, dairy-less, miso-saffron veloute. We make this by bagging egg yolks in the Henkelman Boxer and cook them sous vide at 150F for 2 hours. They are chilled overnight, and then we whip olive oil into the yolks. This goes back into a bag and vacuumed to remove excess air. Chicken stock, miso, and saffron are brought to a boil and then placed in a VitaMix. While spinning the broth, we pipe the egg yolks into the blender giving us a rich sauce with plenty of foam.

Diced stone fruit and tomatoes are the last part of the dish. After dicing the peaches, nectarines, plums, and tomatoes, we season with salt, sugar, and lemon juice. The mixture goes into a 1/6 pan and we vacuum to 97%. The soft air function allows us to not use a bag for this step.

To plate, we spoon the veloute onto a plate, top it with the fish and garnish with the stone fruit tomato salad.