Sea Bream and Prawn Sous-Vide with Saffron Sauce

Ingredients

• For the seafood: 1 pound whole fish sea bream (or 2 fillets 5-ounce each)
• 2 tiger prawns (7 ounces each)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon sumac
• pink himalayan salt
• pepper
• 1 tablespoon fresh parsley, chopped For the sauce: 3 yolks
• ¼ cup melted butter
• 1 tablespoon lemon juice
• salt
• 1 teaspoon saffron Assembling the dish: 1 tablespoon olive oil
• 1 tablespoon melted butter
• 2 medium carrots
• 1 small beetroot, quartered
• 4 asparagus sticks
• 1 small celery root, halved
• 2 jalapenos