Sous Vide Chili-Butter Cobbler
Speed - 100%
Simplicity - 100%
Tastiness - 98%
99%
Excellent!
Fish cooked to perfection as expected from sous vide cooking. This chili compound butter is worth doing again!
| Servings | Prep Time |
| 3 people | 5 minutes |
| Cook Time | Passive Time |
| 30 minutes | 30 minutes |
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Liven up your fish dishes with this simple chili compound butter. You can also prepare it in advance and store it in the freezer for later use.
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- 300 Grams Cobbler Fillets
- 1 Stick Butter
- 4 Cloves garlic minced
- 2 Pieces Red Chili minced
- a Handful Parsley chopped
- 1 Tablespoons lemon juice
- Salt to taste
- Whisk the butter in a bowl.
- Fold in the garlic, parsley, chili, lemon juice, and salt.
- Spread the chili butter over the cobbler fillets.
- Put into a sous vide bag and cook for 30 minutes at 145F.
How can you possibly go wrong preparing a dish like this? Excellent fish. . . a rich yet freshly-flavored compound butter. . . cooking everything in precision to the exact doneness. Dinner is sure coming out perfect! On top of all these, this dish is ready in a couple of minutes.
Aside from choosing fresh fish, which is essential for all seafood dishes, this recipe relies on this simple compound butter for flavor. Compound butters, essentially are flavored butters, meaning you can make them from practically any flavor component you fancy at any moment.
Start by whipping your butter to give it some extra volume. How do you tell if you’ve whipped it enough? It’ll turn pale yellow.
Now’s the time to get those creative flavor thoughts running. Fold into this butter whatever ingredient you think would complement the flavor of the protein component you’ll be pairing it with.
Working with Cobbler, given its delicate flavor, I kept my choice of ingredients to garlic, chili, parsley, and a bit of lemon juice – just fresh enough without being too overpowering. It’ll be a totally different set of ingredients if I had to work with meat. Given meat’s more robust flavor, I’ll most probably go for stronger flavors from herbs such as rosemary or marjoram, or spices like cumin, cloves, or anise.
Don’t be limited to herbs and spices either for your compound butter either. As I’ve previously said, you can fold in anything you wish – red wine, chopped anchovies, roasted garlic, Sri Racha, shrimp, cheese. . . literally everything you would want to eat.
Give the Cobbler fillets a light seasoning of salt on each side then get them a good spread of the compound butter on top.
By the way, I used cobbler in this recipe for no other reason aside from its white tender flesh. You may definitely use tilapia, snapper, mahi-mahi, mullet, catfish. . . you really have a lot of options for your fish. Just go with the freshest you can find at the market.
Putting them into a sous vide bag while trying to keep that butter neatly in place could be quite challenging. Try getting your buttered fish in the freezer for a few minutes to solidify that butter in place.
Put the bag into a 145F water bath. Dinner should be ready in 15-30 minutes.
Ain’t that dish beautiful?
Overcooking fish is one sure to way to ruin it. One of the good things with sous vide cooking is that aside from turning out perfect results every time, it allows for a larger margin of error. You won’t be overcooking food in a 15-minute window like you would via conventional cooking methods.
| Servings | Prep Time |
| 3 people | 5 minutes |
| Cook Time | Passive Time |
| 30 minutes | 30 minutes |
|
|
|
|
Liven up your fish dishes with this simple chili compound butter. You can also prepare it in advance and store it in the freezer for later use.
|
- 300 Grams Cobbler Fillets
- 1 Stick Butter
- 4 Cloves garlic minced
- 2 Pieces Red Chili minced
- a Handful Parsley chopped
- 1 Tablespoons lemon juice
- Salt to taste
- Whisk the butter in a bowl.
- Fold in the garlic, parsley, chili, lemon juice, and salt.
- Spread the chili butter over the cobbler fillets.
- Put into a sous vide bag and cook for 30 minutes at 145F.
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