Saturday, October 8, 2011

Sea Bass with Zucchini Ribbons and Tomato Compote

Sous Vide Details: 140F for 18-20 minutes

Ingredients - Serves 4:
  • 4 sea bass fillets - boneless ( you can substitute halibut or turbot)
  • 2 to 3 T kosher or sea salt, divided use
  • 1/3 cup fish (or vegetable) stock
  • 3 T butter
  • 15 threads Spanish saffron
  • 1 T orange zest, chopped well
  • 3 T EVO
  • 1 T finely chopped garlic
  • 2 T finely chopped shallots
  • 2 T water
  • Tomato Compote:
    • 1/2 cup fresh cherry tomatoes, sliced in half lengthwise
    • 3 T fresh chopped basil
    • 1/2 t ground black pepper
    • 1 T orange zest, chopped well
  • Zucchini:
    • 2 whole green zucchini
    • 1 T chopped mint
    • 1 t lemon zest
    • 1 T chopped parsley
  • 2 T minced chives (for garnish)

This dish is insanely delicious and light!  It is a copy of a Chef Jason Wilson recipe on the Sous Vide Supreme's website.   First cut the sea bass steaks into nice sized squares. Season them with a little salt, and put a pair of steaks in separate bags.  In a saucepan over low heat, simmer the fish stock, butter, saffron, orange zest, and a pinch of salt and whisk for 3 minutes.  Pour the mixture over the fish, dividing it evenly between the pouches.  Vacuum seal the pouches.

For the tomato compote, in a saucepan over medium high heat, warm 2 T of the olive oil; toast the garlic in the oil until golden, then add the shallots and water and cook for 3 to 4 minutes.  Add the tomatoes, basil, black pepper and orange zest to the saucepan and stir to combine. Remove from heat and set aside to cool. Put the tomato mixture into a bag, vacuum seal, and set aside.

For the zucchini, trim the ends from the zucchini and season with the remaining olive oil, a bit of salt, the lemon zest and parsley. Put the zucchini into a bag vacuum seal.

Submerge all the pouches in 140F and set the timer for 12 minutes.  Remove the zucchini and tomato compote bags and reset the timer for 8 minutes to finish cooking the fish. 

Meanwhile, using a vegetable peeler, make ‘ribbons’ of zucchini and toss them with the residual liquid from the cooking pouch. Fold the ribbons and arrange them on the serving plate. Remove the fish and plate it on a bed of zucchini ribbons, topped with the tomato compote and a sprinkling of fresh chives.  The dish looks fantastic and the taste is out of this world!  My wife's favorite.  Enjoy!

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