Saturday, October 8, 2011

Sea Bass on Edamame and Endives

Sous Vide Details: 135F for 30 minutes

Ingredients - Serves 2:
  • 1 lb Sea Bass steak (or halibut or turbot)
  • 2 cups shelled edamame
  • 1 Endive
  • 2 cups of shimeji mushrooms (found at Asian stores like Ranch 99)
  • 2 T water or fish stock
  • 3 T butter
  • 2 T Parsley
  • Salt and Pepper
  • EVO

While it's not PC to love sea bass, I LOVE Sea Bass.  My fish store (ranch 99) has incredibly fresh fish every day, including sea bass steaks.  I picked some up the other day to sous vide.  Sous viding fish is very simple and actually doesn't take that much more time than most other techniques.  The textual difference however, is amazing.

First, you pat dry the fish steak and season both sides with salt and pepper.  Then pop it into a bag and cooking at 135F for 30 minutes.  That's it for the fish!

Bring a pot of water to boil with about 2 T of salt.  Add the edamame and cook for 10 minutes. Then strain the edamame into a bowl and rinse with cold water to stop the cooking process.  Season with a little salt and some EVO to your taste.

While the edamame are cooking heat a saucepan to medium heat, chop the shimeji mushrooms to separate them and add the shimeji mushrooms to the saucepan.  Add 1 1/2 T EVO and cook for 3-4 minutes just to get them soft and heated.  Then add 2 T water or fish stock and cook for another 3 minutes.  Then add the butter and reduce beat to simmer and stir to mix.

To plate, peel off some endive leaves (I used 4 per plate) and arrange them on a plate.  You can brush them with a little EVO as they might be a little pungent.  Add half of the Edamame to each plate.  Take out the sea bass and add half to each plate.  Top it with the shimeji mushrooms, sprinkle with chopped parsley and serve! 

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