Try this Sous vide Sea Bass recipe, or contribute your own.
Suggest a better descriptionSource: Jason Wilson
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 178 | ||
Calories from Fat: 148 (83%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.4g | 22 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 30.8mg | 9 % | |
Sodium 7290.8mg | 251 % | |
Potassium 142.3mg | 4 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.1g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.