Sea Bass with Tomato and Spring Onion Vinaigrette

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Sea Bass with Tomato and Spring Onion Vinaigrette

Sea Bass with Tomato and Spring Onion Vinaigrette

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Introduction

Recipes with an acidulated finishing touch, as is the case here, help us add taste but also refresh fish dishes, especially those using oily fish. In this recipe the fish is prepared from frozen. We believe that this is a good system for building up a supply of foods that we can store and then cook on the spur of the moment so we do not have to plan to defrost before cooking them.

Ingredients

2 seabass, filleted (4 large fillets)
200 g ripe tomatoes
2 lettuce hearts
2 cloves of garlic
150 g virgin olive oil
20 g sherry vinegar
Salt and pepper
Rosemary leaves
200 g of brine (100 g of salt per litre of water)

What you need

Induction cooktop with temperature control
Sous-vide cooking bags
Vacuum sealing equipment

Preparation

Freezing of the seabass
Vinaigrette
Finish and serve

General Information

60ºC | 8 min
Fish
4 servings

Preparation

Freezing of the seabass
Vinaigrette
Finish and serve

Step 1

Put the seabass fillets into very cold brine for 10 minutes.

Step 2

Dry and vacuum pack. Freeze by placing the fillets very flat in the freezer so that they freeze as quickly as possible.

Step 1

Separate the leaves of the lettuce hearts. Cut the garlic into thin slices.

Step 2

Blanch the tomatoes with a small cross-cut on the top. Cool, peel, cut into quarters and remove the watery part. Cut the rest of the tomato into cubes.

Step 3

In a frying pan, using 50 g of olive oil, fry the sliced garlic for a few minutes until golden. Add the tomato and cook on a mild heat for 3 minutes. Add 100 g of olive oil and 20 grams of sherry vinegar. Add salt and pepper to taste then put to one side.

Step 4

Add some rosemary leaves.

Step 1

Prepare a pan with water and programme the Rocook Induction at 60ºC | 8 min. Add the frozen fish when the water has reached 60ºC and leave to cook for the 8 minutes.

Step 2

In a frying pan, lightly fry the lettuce heart leaves until golden and set aside.

Step 3

Optional: after cooking, open the bag and lightly fry the seabass in the frying pan on both sides with a drop of olive oil. If wished, once the seabass is removed from the frying pan, the skin can be gently removed. This step is optional.

Step 4

Place the fish on a plate, drizzle the tomato vinaigrette over and accompany with the lettuce heart leaves and the rosemary.