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Spiced Sous Vide Haddock | Recipe by sousvidetools.com

Spiced and Roasted Haddock cooked Sous Vide, with Cucumber Relish and Grilled Fennel

Spiced and Roasted Haddock cooked Sous Vide, with Cucumber Relish and Grilled Fennel Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 4 x 150g Portion of Haddock
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1 tsp Fennel Seed
  • 1 tsp Coriander Seeds
  • 1 tsp White Pepper Corns
  • 3 Cardamom Pods
  • 2 Cloves
  • 1 Cucumber
  • 4 tbsp. Rice Vinegar
  • 2-4 tsp Sugar
  • Salt
  • 1 Small Red Chilli, finely chopped
  • 1 Shallot, thinly sliced
  • 2 tbsp. Hot Water
  • 2 Bulbs Fennel
  • Olive Oil




This dish is heavily spiced with a meaty texture that works beautifully with spice.


  1. In a dry pan add all the seeds, cardamom and cloves then dry fry for 2 minutes. Transfer to a spice grinder and add the curry and chilli powder then grind
  2. Liberally season the haddock pieces with the spice mix then transfer to a vacuum pouch and seal
  3. Cook the haddock in a preheated water bath at 52 degrees for 35 minutes
  4. Peel the cucumber and cut in half length ways, deseed and thinly slice
  5. In a bowl with the hot water mix the vinegar and red chilli with the sugar and stir until the sugar is dissolved
  6. Place the sliced cucumber into a pouch, add the vinegar mix and seal on full vacuum
  7. Take the tops and outer leaves off the fennel and slice thinly through the core
  8. Place the fennel In bowl, drizzle with olive oil and place on the hot griddle until tender and caramelised
  9. To serve, preheat a sauté pan with a little oil, take the haddock from the pouch and pat dry then seal the skin side until brown
  10. Take the cucumber from the pouch and plate along with the haddock and the roasted fennel. Serve immediately

Chef’s Tip –

Why not confit the haddock by adding a smoked oil to the pouch. Use the haddock flakes to create a small dish presented with peas and broad beans.

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