​Dashi
Yield: 7 Cups 
2 ounces dried kombu
2 tablespoons dried bonito flake

​For the Dashi
Heat circulator water bath to 185 degrees Fahrenheit (85 degrees Celsius).
Place kombu in a clean 2-quart Mason jar with a new lid and band and pour in 1 3/4 quarts (7 cups) cold water. Cover with lid and then tighten band so that it’s finger-tight.
Submerge jar in circulator water bath, with water level a couple of inches below top of jar, and cook for 2 hours. At the 2-hour mark, carefully remove jar lid while it is still in hot water bath and add bonito flakes. Seal jar once again and cook for 15 minutes more. Using a jar lifter or tongs and some dexterity, carefully remove jar from water bath. Strain dashi into a clean container. Use it immediately, or let it cool in the refrigerator where it will keep for a couple of days. Or transfer dashi to 1-cup containers and freeze them for up to 6 months.

Halibut with Carrot-Ginger Sauce
​and Hazelnut-Carrot Salad

Reprinted with permission from Sous Vide: Better Home Cooking: A Cookbook (Clarkson Potter, an imprint of Penguin Random House, 2019).

Yield: 4 servings

4 6-ounce center-cut halibut fillets, skin removed
1 teaspoon kosher salt, plus more to taste
4 sprigs fresh thyme
1/2 cup sliced young carrots (in 1/2-inch-thick rounds), plus 4 whole small carrots
1 tablespoon minced fresh ginger
1 cup Dashi (recipe included)
3 tablespoons cold unsalted butter, divided
1/4 cup chopped well-washed carrot tops
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh tarragon leaves
2 tablespoons lightly crushed toasted hazelnuts
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
fine sea salt to taste
​
Heat circulator water bath to 118.4 degrees Fahrenheit (48 degrees Celsius).
On a sheet pan, place halibut and season pieces all over with kosher salt. In a resealable gallon-size plastic bag, place halibut and add thyme sprigs. To seal properly, lower food-filled bag into water bath while allowing all air to escape before sealing (known as displacement method). Immerse bag in circulator water bath and cook for 30 minutes; after that, you can hold it there hot until you’re ready to finish.
About 15 minutes before serving, combine sliced young carrots, ginger and Dashi in a small saucepan. Cook over medium heat until carrots are just tender, about 10 minutes. Season mixture with pinch of kosher salt and transfer to blender. While mixture is still hot, puree until very smooth. While blender is still running, add 2 tablespoons butter through that little hole in the lid. Return sauce to saucepan and keep warm until ready to serve.
Cut remaining 4 small carrots into thick rounds and combine them in a mixing bowl with chopped carrot tops, parsley, mint, tarragon and hazelnuts. Dress with olive oil and lemon juice and season to taste with fine sea salt.
When you’re ready to serve, fire up broiler on high. Grease a baking pan with remaining 1 tablespoon butter. Remove halibut from bag, pat dry with paper towels, and lay pieces on baking pan. Broil until lightly browned, 2 to 3 minutes. Immediately plate with carrot/ginger puree alongside. Top fish with carrot salad and serve.

Flavors pairing suggestion: Dr. Heidemanns-Bergweiler Graacher Kabinett