Sous Vide Smoked Haddock

What you need:

  • 1 x medium white onions – finely chopped

  • 1 clove garlic -minced

  • 1 tsp sea salt

  • 1 tbsp. olive oil

  • 1-inch fresh ginger = sliced

  • 1 x bay leaf

  • 1 x star anise

  • ¼ tsp cardamom powder

  • ¼ tsp crushed black pepper

  • 3 cloves

  • ½ tsp coriander powder

  • 2 tsp lemon curry spice

  • 300g fresh chopped tomato

  • 300g water (blend together the tomato and the water)

  • 300g easy cook rice

  • Chopped fresh coriander

  • 1 tsp ground cumin powder

  • 100g natural yoghurt

  • 6 x 150g portions of naturally smoked haddock

  • 50g unsalted butter

  • 1 x sliced apple for garnish



  1. Set your water bath or circulator to 90°C

  2. In a small sauté pan add the onion, garlic and all the spices retaining only the ground cumin

  3. Sauté until the onions are golden brown, set aside in a large bowl

  4. Mix the rice with the onions and add the tomato water. Mix thoroughly and place in a vacuum pouch

  5. Seal the pouch and cook in the bath at 90 degrees for 90 minutes

  6. Individually vacuum the haddock portions

  7. Mix the ground cumin with the yoghurt and season to taste

  8. In a separate water bath at 48 degrees place the Haddock in a cook for 20 mins

  9. Fold butter into the hot rice at last minute

  10. Serve the rice with the poached haddock on top and garnish with the yoghurt, apple and coriander


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