/ /

Haddock with Tomato and Sherry Vinegar Vinaigrette

Mar 09,2023 | The Space

If you're looking to elevate your sous vide game, you won't want to miss this delicious recipe for Haddock with Tomato and Sherry Vinegar Vinaigrette, developed specifically for the Neovide sous vide cooker. This dish features fresh haddock fillets, perfectly cooked to a tender and flaky texture using the precise temperature control of the Neovide. But what really makes this recipe stand out is the tangy and bright vinaigrette, made with ripe tomatoes, spring onion, and a splash of sherry vinegar. The flavors are perfectly balanced, and the sous vide method ensures that every bite is cooked to perfection.

Mode: NeoVide

Cooking temp: 50ºC / 122ºF

Cooking time: ≈ 60 min

Difficulty: Moderate



For the haddock:

400 g haddock fillet

Extra virgin olive oil

Salt to taste

For the vinaigrette:

1 large vine-ripened tomato

2 branches of parsley, chopped

1 spring onion, chopped

3 tbsp extra virgin olive oil

2 tbsp sherry vinegar

2 tbsp black olives, chopped

Salt to taste

Black pepper to taste



For the haddock:

1.      Place the haddock fillets into the Neovide cooker and choose the Neovide function. Insert the probe thermometer into the center of the thicker fillet and set the cooker to 50ºC. It will take around 60 minutes for the fillets to reach the internal temperature.

2.      Once the haddock is ready, the Neovide cooker will keep it warm.

For the vinaigrette:

1.      Rinse the tomato under cool water and pat dry with a kitchen towel.

2.      Cut it in half crosswise, use your finger or small spoon to remove the seeds. Keep the seeds aside.

3.      Finely dice the tomato using a sharp knife.

4.      In a small mixing bowl, combine the diced tomato, sherry vinegar, chopped parsley, chopped spring onion, and chopped black olives.

5.      Slowly drizzle in the olive oil while whisking continuously until the dressing becomes emulsified.

6.      Season the vinaigrette with salt and pepper to taste.


Place the haddock on the bottom of a plate and serve on top the tomato vinaigrette.



Fresh tomato and sherry vinegar pair well for this dish but also, a dill vinaigrette made with chopped fresh dill, olive oil, white wine or champagne vinegar, Dijon mustard, and a pinch of sugar can bring a nice freshness and a subtle sweetness to the dish.