Low-Temperature Cured Halibut, Pistachio & Spring Garlic Emulsion Cooking fish at a precise, low temperature works wonders. Fish is routinely cooked to a much higher temperature than necessary, causing the flesh to dry out and fish oils to oxidize and produce unpleasant fishy aromas. Here, we have cooked the fish sous vide in a water bath to a core temperature of just 113°F.
First, however, we quick-cure the halibut with a salt-sugar rub, which helps to preserve the juicy firmess of the fish. For the sauce, we make a sake reduction and then add a bit of beautiful green pistachio paste to add layers of flavor and a creamy mouthfeel. Any bright-green herb or lettuce with some acidity adds a delightful contrast of color and flavor to the pearly white of the fish and the light green of the sauce.