Elegant, vibrantly colored, and unfussy, this recipe exemplifies perfectly everything we love about sous vide cooking. A quick trip to the market for some fresh fish and herbs, and you’re ready to create a dinner partyworthy plate that’s pretty much foolproof and made mostly from ordinary kitchen staples like frozen peas, olive oil, and butter.
We love cooking salmon and other fish sous vide (you don’t need any special equipment to do so) because the method is uncommonly easy on delicate-fleshed proteins, allowing us to create incredible textures. Without the need for a lot of sauce or seasoning, you can build an entire meal around a filet dressed up only in salt and pepper.
Here, we pair these fork-tender fish pieces with our Green Pea Masha side that’s at once rich and bright, thanks to a winning combination of butter and lemon juice. We up its flavor ante with fresh tarragon, parsley, and chives. Plate, then serve immediately for an uncomplicated but excellent dinner optionone we find ourselves returning to time and again.
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