Sous vide

Last night, I was feeing a little like autumn, so I rigged up my own sous vide apparatus for a catfish with brussel sprout leaves. I dressed it with olive oil, shallots, thyme sprigs, and a couple cloves of crushed garlic (removed when served).

Instead of using a crazy expensive silicone wrap, I realized that I had bought Reynolds oven bags when I had a coupon and was curious as to what it was. It's been forgotten in the back of my bottom drawer until I learned about sous vide preparation. Worked beautifully.

Accompanying the fish were roasted parsnips and sauteed chanterelle and brown mushrooms.