Did the carrots using the sous vide. Some butter and did them for an hour and. half at 183. Then into a hot pan and added some honey and a little more butter to create a glaze and topped with dill. What you get using this technique is carrots that are exactly the same doneness regardless if it's the tip or the large end.
The Halibut I oil poached and topped with some crispy shallots. We keep hearing about oil poached fish so gave it a try. Seasoned it and a 30 second sear then removed. Added enough oil to cover in a large enameled pan and brought it up to 130 degrees, added the fish and into a 175 degree oven for exactly 25 minutes.
Excuse the weird light from the dining room light but the dinner turned out excellent (pea shoot salad brought by our guest )
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