Name: Sous Vide Crimson Snapper with Red Rice Salad
Prep time: 20 min
Total time: 9 h 570 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 handful Fresh basil leaves; 50 g Extra virgin olive oil; 40 g Lemon juice; 600 g Crimson snapper fillet; 4 sprigs Fresh basil leaves; as needed Water; 30 g Parmesan cheese; 1 handful Flat-leaf parsley; 2 Shallot; 50 g Pine nuts; 500 ml Water; 200 g Red rice; 250 g Cherry tomatoes; 4 pinches Pink himalayan salt flakes; as needed Black peppercorns; 1 Lemon

recipe by Tenina Holder https://bit.ly/TheWeekendTable

Total Time

9hrs 30mins
Serves

4
Calories

595

Sous Vide is super easy once you get the idea behind slow low cooking. Especially in the Thermomix. You do not need the TM6, perfect in all of them.

Inspired by: https://tenina.com/recipes/sous-vide-crimson-snapper-with-red-rice-salad

recipe updated Jan 12, 2022

Ingredients

Flat-leaf parsley

1 handful
Cherry tomatoes

250 g
Pine nuts

50 g
Shallot

2
Black peppercorns

as needed
Lemon

1
Parmesan cheese

30 g
Red rice

200 g
Water

as needed
Extra virgin olive oil

50 g
Crimson snapper fillet

600 g
Pink himalayan salt flakes

4 pinches
Lemon juice

40 g
Fresh basil leaves

4 sprigs
Water

500 ml
Fresh basil leaves

1 handful

Tools

TM5
Stasher bag
Large mixing bowl
Tm5 bowl
Simmering basket
Serving plate

Step preview

Place rice into the simmering basket
Rinse it with water straight into the Thermomix bowl (over the top of the rice)
Steam for 30 min, 100°C, speed 3
Tip into a large bowl and drizzle with plenty of EVOO while you allow it to cool
Move onto cooking the fish
Place the fish fillets into a stasher bag or vacuum sealed bag with EVOO, salt, lemon juice and basil
Remove as much air as possible and refrigerate for up to 48 hours
Add water to the Thermomix bowl
Place the stasher bag with the fish in it, into the simmering basket
You may need to push it down, but try and keep the fish shape intact as much as possible
Cook for 40 min, 60°C, speed 2
Check that the fish is done by opening up the bag and flaking a piece of fish with a fork
If it is soft and breaks easily you are ready
Otherwise, add more cooking time in 5 minute increments
Set aside (still in the bag) while you prepare the salad
Toss the rice with all remaining ingredients and season to taste
Add cracked pepper if you wish
Serve the salad on individual plates, topped with a piece of fish, then using a microplane, zest the lemon and finely grate plenty of parmesan on top of the salad and the fish
Serve immediately

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