Ingredients for two (double if making for four)
- 250 gramme halibut steak
- 250 grammes of yellow split peas
- 800 grammes (two cans) of diced chopped tomatoes
- 1 teaspoon of piment d’Espilette
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 generous knob of butter
- 1 handful of green parsley
Slice the parsley up pretty fine.
Rinse the split peas. I like to soak them three times to get clear water in which to cook them. Cover them in water and bring to a boil.
Simmer for about 20 minutes or so. Drain, rinse and return to the saucepan. Add a little water and then add the tomatoes, parsley, piment and most of the salt and pepper (keep enough to season the fish).
Skin the halibut and slice it into large generous portions (these were more than generous).
Season the fish and place it along with the butter and a couple of slices of lemon in a ziplock bag. Use the water displacement method to get the air out of the bag.
Place it in the sous vide and cook for between 30 and 45 minutes at 55ºC. It can stay there a bit longer if, like mine, your split peas take about twice as long to cook as suggested on the pack.
Serve the halibut on top of the split pea mixture. The split peas with the piment and tomato add a nice hot spicy note that works very well with the meaty, chunky fish.