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Sous Vide Sardines with Tarragon Cream Sauce

Delicate sardine fillets cooked precisely in a sous vide water bath, served with a classic French tarragon cream sauce.
Print Recipe
Prep Time 2 hours 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 385
Ingredients Method

Ingredients
  

  • 8 fresh sardine fillets scaled and cleaned
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 sprigs fresh thyme
  • 2 tablespoons butter
  • 1 small shallot finely minced
  • 1/2 cup chicken or vegetable broth
  • 2/3 cup heavy cream
  • 2 tablespoons fresh tarragon finely chopped
  • 1 tablespoon fresh lemon juice
  • Kosher salt to taste

Method
 

  1. Fill a large pot with water and set your sous vide circulator to 122F. Let it come fully up to temperature.
  2. Season the sardine fillets with salt and pepper. Place them with olive oil and thyme sprigs in a sealed bag.
  3. Submerge the bag in the water bath and cook for 25 minutes.
  4. Melt the butter in a saucepan, add the shallot, and cook for 2-3 minutes until softened.
  5. Add the broth and reduce by half. Stir in the cream and simmer for 3-4 minutes until slightly thickened.
  6. Remove from heat and stir in tarragon and lemon juice. Season with salt.
  7. Remove the sardines from the bag and pat dry gently.
  8. Plate the sardines and spoon the warm tarragon cream sauce over top.