Low-temperature cuisine: fish tacos
Overview
How to cook Low-temperature cuisine: fish tacos at home
Tags
Ingredients
Steps
-
Use tweezers to remove the fish bones from the fish fillets and trim away any blood streaks or any other blemishes. Cut the fillets lengthwise into two equal pieces.
-
To make brine, you must first weigh all the ingredients. Dissolve salt and sugar in water. Freeze the brine to below 41°F/5°C. For thinner slices, in the range of approximately 0.25–0.75 (0.5–2cm) thickness, the fish should be marinated for approximately 20 minutes. For fillets at least one inch (2.5cm) thick, marinate for at least 45 minutes. After removing the fillets from the brine, pat dry with paper towels. Brining will give the fish an almost transparent appearance.
-
Place a piece of fish flesh on the plastic, leaving a few inches of plastic on either side. Using a tea strainer, lightly sprinkle ActivaRM over the fish until a thin, even coating forms. Place it on one side of the second piece of fish to form a pile, place the powdered ones underneath, and place it on top of the first piece of fish.
-
Grab the edge of the plastic wrap closest to you and wrap the fish in it as you roll forward. Use your fingertips to gently gather the plastic tightly to push the air out of the fillet. Roll forward and make four full circles. Use a toothpick or sterilized needle to poke six small holes in the roll to remove any air bubbles.
-
Grasp any port of the outer plastic of the meatloaf and pull tight. Water should leak out. Roll forward two more turns. Poke six more small holes in the plastic. Tighten the plastic again. Roll forward three more times and cut off the plastic. Twist the corners of the plastic in opposite directions until the roll becomes tight. Tie the ends tightly with string.
-
Sous vide the coated cylinder at 113°F/45°C for 30–45 minutes. (Cooking time depends on how thick your meatloaf is.)
-
Slice, grill, and eat as needed.
