How did you brown them? I would try 25 minutes sous vide with herbs, then carefully brown one side in foaming butter. If that failed, I'd have to wonder about the history of the fish, perhaps poorly frozen then thawed quickly.
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How did you brown them? I would try 25 minutes with herbs, then carefully brown one side in foaming butter. If that failed, I'd have to wonder about the history of the fish, perhaps poorly frozen then thawed quickly.
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