Sous-vide sea bass with fennel and lemon
Cooking this sea bass in a sous-vide water bath before very briefly searing it with a culinary torch produces a delightful roasted flavour.
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Cooking tools:
- Sous vide circulator
- Deep fryer
- Kitchen torch
- Microplane
- Mandoline
- Food slicer
- Siphon
- Vacuum sealer
- Kitchen scale
- Fine-mesh sieve
- Grater
- Mixing bowl
- Saucepan
- Skillet
- Pot
- Paring knife
- Measuring spoon
- Airtight container
- Refrigerator
- Stove
- Plate
Ingredients
- 1 1/2 kg Connoisseur Rustic Fries
- 10 sea bass fillets with skin
- 50 ml extra virgin olive oil
- salt
- 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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