Wild sea bass sous vide

  • Sea bass sous videWolfsbarsch Steffenmetzger
Author:
Steffen Mezger
Preparation time:
2 hours
Cooking time:
2 hours 10 minutes
Level of difficulty:
3
Ingredients

Beetroot Slices (sous vide):
1 pc Beetroot
50 ml Beetroot juice (purchased at a health food store)
Salt
Sugar

Beetroot Macaroon:
200 ml Beetroot juice
30 g Albumin
2.5 sheets of gelatin
2 El Beetroot granulate
Salt
Sugar
Raspberry vinegar

Beetroot Jelly:
3 pcs Beetroot
1 g Agar-Agar
1 Sheet gelatin
Salt
Caraway
Butter

Puree of Roasted Onions:
4 Spanish onions
150 ml Cream
Salt
Sugar
Vegetable oil

Spoom of Pommery Mustard:
80 g Onions
20 g Butter
100 ml Apple juice
250 ml Fish stock
80 g Cream
Pommery mustard
Medium-hot mustard
Salt
Pepper
ProEspuma calent

Sea Bass (sous vide):
280 g Sea bass fillet without skin
20 g Butter
Thyme
Fleur de sel

Preparation

Beetroot Slices (sous vide):
Use a slicing machine to cut the beetroot to 0.8 mm and cut with a circle cutter (diameter 6.5cm). Vacuum the slices with the juice and a pinch each of sugar and salt; cook sous vide at 75 °C for two hours in the fusionchef sous vide water bath.

Beetroot Macaroon:
Soak the gelatin in cold water, mix half of the juice with the albumin and the granulate. Heat the other half of the juice and let the gelatin dissolve. Mix both together and season with salt, sugar and raspberry vinegar. Strain the mixture and cool it. Whip the cold mixture for approx. 25 minutes in a food processor at highest speed. Cover a tray with backing paper and pipe spots of the mass onto the tray. Let them dry in the oven at 60 °C for approx. 5 hours.

Beetroot Jelly:
Wrap the beetroot in tinfoil with salt, caraway and a bit of butter and let it stew in the oven at 180 °C until soft (approx. 45-60 min).Peel the beetroot and extract its juice. Strain it first through a sieve then through a fine nylon sieve. Soak the gelatin, stir the agar-agar with 100 ml stock and bring to a boil. Allow to cool and dissolve the gelatin. Pour a very thin layer on a tray and leave to cool.

Puree of Roasted Onions:
Juienne cut the onions and fry them slowly in a pan with little oil until golden brown. Put the browned onions into a sieve and let them drain, if necessary, remove the remaining oil with kitchen paper. Cook the onions with the cream at 60 °C in a Thermomix  until fine and creamy. Then strain the puree through a sieve and season it with salt and sugar.

Spoom of Pommery Mustard:
Fry the onions in butter, deglaze with apple juice and reduce the mixture until the juice is almost absorbed. Add the fish stock and cream and let it simmer for a while, then remove from heat and season with Pommery and medium-hot mustard. Strain the mixture and season with salt and pepper. Stir in 2.5 g ProEspuma calent per 100 ml stock and pour into an Espuma siphon and fill with two gas chargers. Cool the siphon, the foam should have room temperature.

Sea Bass (sous vide):
Dissolve the butter and let it cool. Cut the fish into portions of 70 g each and place them into a vacuum bag. Add the butter and a twig of thyme then vacuum. Cook sous vide in a fusionchef sous vide water bath at 58 °C for 8 to 10 minutes (varies according to the thickness of the fillets). Season with fleur de sel.

Arrangement:
Temper the slices of beetroot with a bit of stock and roll up to a rose and place on the right side of the plate. Pipe three dots of puree of roasted onions onto the slices. Arrange the cooked fish in the middle of the plate and pipe the spoom of mustard on its left. Cover with beetroot jelly. Place a macaroon on the onion puree and garnish with pea cress.

This recipe was kindly provided by Steffen Mezger.