Essential Turbo Guide to Blue Eye Fillet

the Breville Test Kitchen

Essential Turbo Guide to Blue Eye Fillet

Name: Essential Turbo Guide to Blue Eye Fillet
Cook time: 300 s
Total time: 2700 s
Yield: Serves 0
Ingredients: Blue eye fillet(s) - skinless; ¼ tsp coarse salt (per fillet); 1 tsp oil (per fillet); Sea salt - to serve

Cooking delicate blue eye fillet sous vide provides easy temperature and time control for a glistening, juicy result. No hand-holding or vigilance required. Our Joule Turbo sous vide guarantees results in up to half the time of regular sous vide.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

45 mins total time

5 mins active time

Easy

Serves 0

Ingredients

Measurements:

Blue eye fillet(s)
skinless
¼ tsp coarse salt (per fillet)
1 tsp oil (per fillet)
Sea salt
to serve

Instructions

1
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel. 
2
Place the fish in a microwave-safe, zip-lock freezer bag with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking 2 fillets, place flat, in the bag side by side. If cooking more, use multiple bags.
3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your blue eye. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo. 
4
When the timer signals that the fish is done, carefully remove the bag from the water. Place the fish on a paper towel lined cooling rack set over a tray and pat dry.
Tip: The fish can also be quickly seared in a smoking hot pan with a little butter.
5
Transfer the fish to a serving plate and sprinkle with sea salt.
Tip: It’s great served with herb oil.