The whole reason I made this dish was that I recently picked up a vacuum sealer and finally had an excuse to dive into sous-vide cooking. Instead of starting with the typical steak, I decided to use a rather delicate flatfish and paired it with high-heat vegetable roasting and a fussy French butter sauce. WhenContinue reading “Sous-Vide Plaice and Blistered Broccoli: Precision Cooking for a Delicate Fish”