SOUS VIDE SEA BASS RECIPES
SOUS VIDE SEA BASS - BIGOVEN
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Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 25
Steps:
- "1. Set sous vide to 140 degrees. Mix salt and sugar together for dry brine 2. Skin fish, cut into serving size, generously coat with dry brine and place on rack for 20 minutes. 3. Place saffron in 1/8 cup hot water to steep. 4. In a saucepan over low heat melt butter and sauté shallots for a few minutes then add garlic and zest. Add saffron water and cook down until thickened somewhat. 5. Wash the dry brine off the fish then pat dry. Place in vacuum bag and add sauce, seal and set aside. 6. In a saucepan over medium heat warm olive oil and toast the garlic until golden add shallots and a little water and cook 3-4 minutes. Add the tomatoes, basil, black pepper and zest. Stir to combine. Remove from heat and set aside to cool. When cool, place in vacuum seal bags and seal. Set aside. 7. Fry pancetta cubes until crisp. 8. Trim the ends of the zucchini season with olive oil, a bit of salt, some parsley and lemon zest. Put in vacuum bag and seal. 9. Submerge all the pouches in the sous vide for 12 minutes. 10. Remove the zucchini and tomato compote pouches and continue to cook fish for 5 more minutes. 11. Meanwhile, using a vegetable peeler, make ribbons and toss them with the residual liquid from the pouch. Fold the ribbons and arrange them on the serving plate. 12. Remove the fish, plate it on the bed of zucchini, add sauce fro pouch, then top with tomato compote. Garnish with chives and pancetta. "
Nutrition Facts : Calories 178 calories, FatContent 16.4008550000759 g, CarbohydrateContent 4.89515125458186 g, CholesterolContent 30.8075 mg, FiberContent 0.75165001308171 g, ProteinContent 3.69658375072836 g, SaturatedFatContent 7.08654237501457 g, ServingSize 1 1 Serving (69g), SodiumContent 7290.76007045516 mg, SugarContent 4.14350124150015 g, TransFatContent 1.08558075002243 g
HONEY SOY GLAZED CHILEAN SEA BASS AND SCALLOPS WITH ...
Chilean sea bass, also known as the Patagonian toothfish, is a white, firm, moist and flaky fish with a rich and euphoric buttery flavor that literally melts in your mouth (give this recipe a try if you don't believe us). In our opinion, this fish is one of the greatest tasting fish money can buy and it also comes with a commanding per-pound price tag that rivals even Angus prime ribeye steaks. Wherever you acquire your Chilean sea bass filets, be sure it is certified by the Marine Stewardship Council (MSC) for sustainable harvest. Surf and turf? How about we kick this recipe up a notch and do a surf and dive and compliment the Chilean sea bass with a pair of jumbo U10 diver sea scallops?
For our very first Asian Fusion recipe, we combine two fruits of the sea into an amazing dish that is enhanced by two savory and contrasting sauces of Asian influence, taking the sensational ingredients over the top. In order to make this dish even more delectably-melt-in-our-mouths, we will be cooking the main stars of this recipe via sous vide, which is entirely optional. If you do not have access to a sous vide cooker, the good ol' oven will work just fine. We've included instructions for both. After you are done preparing and enjoying this dish for two, you will agree with us that this recipe is best reserved for a special occasion or special dinner party, ones that you'd like to leave an everlasting impression on your guests.
Provided by balutcrew
Total Time 40 minutes
Prep Time 30 minutes
Yield 2 servings
Number Of Ingredients 25
Nutrition Facts : ServingSize 2, Calories []
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From sousvidescience.com
Total Time -455794 hours 44 minutes25S
Cuisine American
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Sea bass (sous vide):Cut the sea bass into 80-90 g portions and salt lightly. Vacuum seal the the oil from the sea bass´s fat in a sous vide vacuum bag.Cook the sea bass in a fusionchef water bath at 62°C for 4 minutes (according to the size of the sea bass, benchmarked on a 4-5 kg sea bass from the Cantabrian Sea). Do the final grilling is a non-stick skillet until the skin is crispy. Then sauté hot three times and on the last time add a few drops of apple vinegar.Velouté with gooseneck barnacles meat:Put the garlic in very hot oil and when it starts to brown add some flour.
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Reviews 5
Calories 0 per serving
From fusionchef.de
Reviews 5
Calories 0 per serving
- Sea bass (sous vide):Cut the sea bass into 80-90 g portions and salt lightly. Vacuum seal the the oil from the sea bass´s fat in a sous vide vacuum bag.Cook the sea bass in a fusionchef water bath at 62°C for 4 minutes (according to the size of the sea bass, benchmarked on a 4-5 kg sea bass from the Cantabrian Sea). Do the final grilling is a non-stick skillet until the skin is crispy. Then sauté hot three times and on the last time add a few drops of apple vinegar.Velouté with gooseneck barnacles meat:Put the garlic in very hot oil and when it starts to brown add some flour. Roast well and deglaze with water and fish stock. Reduce for about 20 minutes until you have about 700 g of mass. Cooked gooseneck barnacles:Set up a pot with water and salt. When the water begins to boil, add the gooseneck barnacles and let them cook for a minute. Remove them from the water and set aside.Clean the gooseneck barnacles so that the meat and the liquid is separated for each other . Cut the meat into fine rings and set aside.Velouté with gooseneck barnacles meat:Place the Velouté and the gooseneck barnacle water in an AMC skillet and reduce. As soon as the mixture is reduced and the Velouté has a creamy texture, add the gooseneck barnacles meat. Salt and add a little olive oil. To finish off, add some chopped leeks and basil coriander pesto so that the Velouté is green as tastes like coriander.Zucchini:Cut the zucchini obliquely in two pieces. Hollow them out with an ice-cream scoop, add sea water and put aside. Before serving, sauté with a little oil and salt.Egg yellow balls from the gooseneck barnacles (sous vide):Crack the eggs and separate the egg yellows from the whites, so that the egg yellows are completely free of egg whites.Wisk the egg yellows with an eggbeater and vacuum in a sous vide vacuum bag. Cook in a fusionchef water bath at 62 °C for 30 minutes.Take them out of the sous vide vacuum bag and add the squid sauce, gooseneck barnacle water and salt. Then quickly cool in cold water. After cooling add Gluco, then Xantana (always in this order) and mix in a blender before using a vacuum machine to extract the air and fill in a dispensing bottle.Trisol tempura:Mix the flour and yeast powder. Add water, salt and sugar. Let it sit for at least 2 hours.Basil coriander pesto:Sauté the garlic in 150 g of butter until it is a bit glassy. Blanch the basil and coriander for a few seconds and cool in ice water, dry well with kitchen towels and put aside. Brown the pine nuts in 60 g of butter until they get a nice color. Drain and dry them well. Mix all the ingredients together and fill in a pacotizing beaker. Heat the oil at 60°C and dissolve the Glice, fill in the pacotizing beaker and freeze. When the mass is well frozen, pacotize and add the grated Parmesan, freeze again. Pacotize again and again until the mass is consistently creamy and doesn´t have any leaf residue.Food arrangement:Paint a streak of pesto on one side of a deep plate. On the other side of the plate, arrange the sautéed Zucchini with a little Velouté mixed with a little pesto and garnished with a few borage and coriander sprouts as well as the two poached eggs. Lay the sea bass on the streak of pesto. Put the Velouté in a small bowl so that the waiter can sprinkle it over the sea bass in the presence of the guest.This recipe was generously provided by Erlantz Corostiza.
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