Chef Tony Esnault
Knife Pleat, Costa Mesa
Gaggenau Appliances: Vacuuming drawer, convection oven, combi-steam oven, induction or gas cooktop, (optional: Teppan Yaki)
Serves 4
Allow approximately 15 minutes to cook the halibut.
Heat the combi-steam oven in the Low Temperature Cooking mode to 145° F or the convection oven in the Convection mode to 145° F.
Season the fish with salt and heat a saute pan large enough to sear 2 portions at one time, add 1 tbsp of olive oil and sauté the fish on both sides until golden. Transfer the fish to a rimmed baking tray and cook for 10 minutes. The fish should remain raw in the center.
Induction, use the Pan Heat option then reduce the temperature to level 8.5. Gas cooktop, use level 8. Teppan Yaki, heat the entire surface to 400 degrees and sear the fish in the center.
This sous-vide fennel can be cooked until golden once the fish goes into the oven using the same temperature settings for Induction, Gas or Teppan Yaki.
Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck
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At Gaggenau, we continuously aim to improve our website and the information we provide. We would like to invite you to take part in a short survey & thank you in advance for your time.
If you wish to be contacted by us, please use our regular contact form here, contact Customer Support at 1-877-442-4436, or chat online with a Customer Support representative.