I've recently been experimenting with sous-vide cooking. The results have been good, except that I find that the food can sometimes seem unpleasantly cold. Obviously I tried reducing the time between removing from the water and eating but this doesn't solve the issue completely.
For example, I cooked fish fillets at 50 degrees Celsius for 30 minutes. The flesh was beautifully medium-rare but after just a couple of minutes on the plate I found it far too cold for my taste.
Are there any techniques to heat up the food immediately before serving without over cooking it?