Lobster Haddock Fusion with Vodka Cream Sauce
An elegant fusion dish featuring sous vide haddock paired with lobster ravioli in a silky vodka cream sauce, combining the delicate flavors of two pre...
4 servings
Fusion Cuisine
🟡Intermediate★★★☆☆
Jun 2, 2025
26 views
Ingredients
🥬
1/2 cup
crushed tomatoes
San Marzano preferred
🍎
1 large
lemon
zested and juiced
🌶️
2 sprigs
fresh thyme
leaves stripped
🥛
1 cup
heavy cream
room temperature
📦
2 medium
shallots
finely minced
🥛
4 tablespoons
unsalted butter
cold, cubed
📦
1/3 cup
vodka
premium quality
📦
4 pieces
haddock fillets
6 oz each, skin removed, pin bones checked
📦
1/4 cup
fresh parsley
finely chopped
📦
1 package
frozen lobster ravioli
12-16 pieces, high quality brand preferred
🥬
3 cloves
garlic cloves
minced
🥬
1/2 teaspoon
white pepper
freshly ground
🫒
2 tablespoons
olive oil
extra virgin
🌶️
1 teaspoon
kosher salt
or to taste
🌶️
1/2 teaspoon
paprika
sweet Hungarian
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your sous vide water bath to 130°F (54°C). Season the haddock fillets generously with kosher salt, white pepper, and paprika, then drizzle with olive oil. Vacuum seal each fillet individually or place in zip-lock bags using the water displacement method. The lower temperature ensures the haddock remains incredibly tender while cooking through completely.
Step 2
Submerge the sealed haddock fillets in the water bath and cook for 35-40 minutes. This precise temperature and timing will give you perfectly flaky, restaurant-quality fish that holds its structure while remaining moist throughout.
Step 3
While the haddock cooks, begin the vodka sauce by heating a large, heavy-bottomed saucepan over medium heat. Add 1 tablespoon of the olive oil and sauté the shallots until translucent, about 3-4 minutes. The shallots should release their aroma without browning, which would add unwanted bitterness.
Step 4
Add the garlic cloves to the pan and cook for 30 seconds until fragrant, then carefully pour in the vodka. Allow it to simmer vigorously for 2-3 minutes to cook off the harsh alcohol while retaining the vodka's subtle flavor enhancement. The mixture should reduce by about half.
Step 5
Stir in the crushed tomatoes and fresh thyme, then simmer for 8-10 minutes until the sauce thickens slightly and the raw tomato flavor mellows. The sauce should coat the back of a spoon lightly at this stage.
Step 6
Slowly whisk in the heavy cream, creating a smooth, pale pink sauce. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally. The sauce should never boil once cream is added, as this can cause curdling.
Step 7
Bring a large pot of salted water to a rolling boil. The water should taste like mild seawater - this seasons the frozen lobster ravioli from within as they cook.
Step 8
Carefully add the frozen lobster ravioli to the boiling water and cook according to package directions, typically 4-6 minutes. They're done when they float to the surface and feel tender when gently pressed with a spoon.
Step 9
Remove the haddock fillets from the sous vide bath and carefully remove from bags, reserving any accumulated juices. Pat the fish dry and quickly sear in a hot pan with remaining olive oil for 30-45 seconds per side to develop a light golden crust.
Step 10
Finish the vodka sauce by whisking in the cold unsalted butter one cube at a time, creating a glossy, restaurant-quality finish. Add the lemon zest, lemon juice, and fresh parsley, then season with kosher salt and white pepper to taste.
Step 11
Drain the frozen lobster ravioli and gently fold them into the vodka sauce, coating each piece completely. Divide the sauced ravioli among four warmed plates, then place a seared haddock fillet alongside each portion.
Step 12
Drizzle any remaining sauce around the plate and garnish with additional fresh parsley and a light sprinkle of lemon zest. Serve immediately while both components are at their optimal temperature and texture.
✨Chef's Tips
- ★The key to perfect sous vide haddock is precise temperature control - even 5 degrees higher will result in a firmer, less luxurious texture. If you don't have a sous vide setup, you can poach the haddock in barely simmering court bouillon for 8-10 minutes, but the texture won't be quite as refined.
- ★When making vodka sauce, always use room temperature cream and add it slowly while whisking. Cold cream can shock the hot base and cause separation, while adding it too quickly creates an unstable emulsion that may break under heat.
- ★The final butter mounting technique (monter au beurre) is crucial for restaurant-quality sauce. The cold butter must be whisked in off the heat or on very low heat, one piece at a time. This creates microscopic fat globules that give the sauce its characteristic glossy sheen and rich mouthfeel.
- ★Choose frozen lobster ravioli with visible lobster pieces rather than just lobster flavoring. The pasta should feel substantial when frozen - thin, flimsy ravioli will become mushy when cooked and won't hold up to the rich sauce.
- ★Timing is everything in this dish - start the haddock first since it has the longest cooking time, begin the sauce 15 minutes before the fish is done, and cook the ravioli last. Both components should be served immediately for optimal temperature contrast and texture.
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