Sous vide

Sea bass

Sous-vide-zeebaars-recept

Author: Hannah van Souvy

Persons: 4

Temperature: 49

Cooking time: 12 minutes

Prep time: 10 minutes

Ingredients:

  • 2 sea bass
  • 1 lemon
  • Butter
  • Olive oil
  • Pepper
  • Salty

Preparation:

  1. The preparation -

    Fillet the fish so that you get 4 fillets with skin. You can also have this done by the fish shop. In this recipe everyone has 0.5 sea bass, but if you are a bigger eater you can also opt for 1 sea bass per person.

    Fill the water container and let it heat up to 49 degrees. Rinse the fish with water and let it drain on a paper towel. While it is draining, you can sprinkle the meat side with herbs. In this recipe we only use some salt and pepper. You can rub the skin side with olive oil to make it easier to remove it from the vacuum bag.

  2. Vacuuming & cooking -

    Vacuum seal the fillets when they are dry (max 2 fillets per bag). Cook the sea bass for 10 minutes at 49 degrees. If you leave it in the bag for more than 20 minutes, the fish will fall apart. It is therefore important not to let them cook for too long.

  3. Crispy layer -

    Carefully remove the sea bass from the sous vide container. The fish has already become a lot softer, so you have to be careful that it does not fall apart. Pat the fish dry again. Heat a pan with some butter in it. Wait until the butter is completely melted and hot. Place the fillet in the pan and fry on the skin side for 1-2 minutes.

    Optional: add some flour to the skin side for a crispy layer.

  4. Serving combinations -

    Remove the fish from the pan and squeeze a lemon over the fillets for a fresh tang. Sea bass actually goes well with almost all side dishes. Think of potatoes from the oven, grilled vegetables (green asparagus, peppers, zucchini, etc.) but also tabbouleh or couscous. When preparing, make sure that you prepare the fish last, as if you leave the fish in the sous vide for too long, the fish will fall apart completely.

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2 comments

Givan van Souvy

Givan van Souvy

Hi Charlie,

Just vacuum the filets, the clean is automatically translated! (:

Charlie

Charlie

What do you mean by vacuum clean the fillets?

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