[Modernist Cuisine] Escolar with red wine butter

[Anonymous Modernist 18279]

on p. 3-104, the recipe for escolar reads 'cook sous vide in 39C/102F bath to core temp of 38C for about 20 minutes."

Can this possibly be correct? 102 degree fish is basically warm raw fish. one may as well put on one's head. should this read 49C/120F?

[Anonymous Modernist 310]

Never tried the recipe but it may make sense since it's about the right temperature for a rare tuna or salmon. (Mi-cuit, half-cooked in french)

[Anonymous Modernist 18279]

I could cope with the fish rare, i guess, though it seemed odd for this recipe. the main thing i couldn't handle was the sauce, which must have an error in it.

[Anonymous Modernist 18279]

The sauce in this recipe must have a typo. The reduction was fine, but after adding the xantham gum (0.5 g), it turned into a mauve colored mess of goo. The taste was very acidic. it took about 1/4c water to make it pourable, but the taste and color were not good. Is there a way to keep the color as in the picture?

Also, the fish recipe had cooking instructions of 102F for 20 min. I assumed this may be 120F for 20 min, which worked fine.