Sous-vide sea bass with fennel and lemon | Lamb Weston
Cooking this sea bass in a sous-vide water bath before very briefly searing it with a culinary torch produces a delightful roasted flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lambweston.eu.
Ingredients
- 1 1/2 kg Connoisseur Rustic Fries
- 10 sea bass fillets with skin
- 50 ml extra virgin olive oil
- salt and pepper
- 750 g fennel
- 15 g salt
- 10 g fennel seed, briefly toasted
- 50 ml sushi vinegar
- 3 dl bouillabaisse (homemade or store-bought)
- 1 dl double cream
- 20 g proespuma caliente (or 100 ml pasteurised protein)
- 50 g fleur de sel sea salt
- 1 lemon
- fennel fronds
- watercress
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