- 3 sea bass
- 3 oz celery
- ⅛ oz parsley
- ⅛ oz dill
- 1 clove of garlic
- ⅛ oz extra virgin olive oil
- 1 ¾ oz water
- salt and pepper to taste
Wash and finely chop the celery and put it into the vacuum bag together with the herbs and the garlic.
Put the three sea bass into the bag after scaling and gutting them.
Salt and pepper and pour in the oil and water needed to fill the partial vacuums which will form.
Hermetic packing permits the conservation of foodstuffs for a long period. Various sizes of food bags are available.
The sealing and the vacuum vary according to the type of foodstuff to be packed.
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.