I’ve been freezing these fillets in vacuum bags so it wasn’t a great leap to plop them into my water bath that was set up for another dish. I set the temp for 140° and let them go for a couple of hours. It worked all right but I may do some more research to see what the consensus is online. The sauce is lemon butter with dill. I was wishing the whole time that I had the sauce in the bag with the fish.

I gave a chunk of beef 30 minutes in the cooker, released the pressure and added veggies for another 10. It all worked well enough. I used plenty of beef broth plus beef concentrate because you can’t have too much gravy.