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Vacuum cooking (SOUS VIDE) sea bass

Ingredients:

  • 3 sea bass
  • 3 oz celery
  • oz parsley
  • oz dill
  • 1 clove of garlic
  • oz extra virgin olive oil
  • 1 ¾ oz water
  • salt and pepper to taste

Preparation:

Step 1

Wash and finely chop the celery and put it into the vacuum bag together with the herbs and the garlic.

Vacuum cooking sea bass - step 1

Step 2

Put the three sea bass into the bag after scaling and gutting them.

Vacuum cooking sea bass - step 2

Step 3

Salt and pepper and pour in the oil and water needed to fill the partial vacuums which will form.

Vacuum cooking sea bass - step 3

Step 4

Hermetic packing permits the conservation of foodstuffs for a long period. Various sizes of food bags are available.

Vacuum cooking sea bass - step 4

Step 5

The sealing and the vacuum vary according to the type of foodstuff to be packed.

Vacuum cooking sea bass - step 5

Step 6

Set the oven to a temperature of 70-95°C according to the type of food to be cooked. Once cooked, it should be served up or cooled rapidly using a blast chiller to a temperature below 20°C.
The product obtained in this way can be regenerated at 60°C for 10 minutes before serving.

Vacuum cooking sea bass - step 6