Sous Vide Sea Bass | Recipe by sousvidetools.com

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Sous Vide Sea Bass | Recipe by sousvidetools.com

Sous Vide Sea Bass with Herb Gnocchi, Confit Onions and Horseradish Sauce

Sous Vide Sea Bass with Herb Gnocchi, Confit Onions and Horseradish Sauce Fish and Seafood
  • COOK TIME: 6 Hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

  • 4 sea bass fillets, skinned, each weighing 140g, plus bones from 1 sea bass
  • flaky sea salt

Confit onions

  • 20 baby onions, peeled
  • 50ml of olive oil
  • 5g of salt
  • 5g of sugar

Smoked bacon

  • 200g of smoked streaky bacon, in one piece

Herb gnocchi

  • 4 large Maris piper potatoes
  • 50g of potato flour
  • 50g of egg
  • 20g of egg yolk
  • 2g of salt
  • 1 pinch of dill, chopped
  • 1 pinch of curly parsley, chopped

Horseradish cream sauce

  • fresh horseradish, finely grated, to taste
  • 1 onion, roughly chopped
  • 1 leek, roughly chopped
  • 3 garlic cloves, chopped
  • 400ml of white wine
  • 400ml of whipping cream
  • 50ml of vegetable oil

Wilted lettuce

  • 2 baby gem lettuces
  • 50g of butter
  • 200ml of fish stock
  • chopped chives
  • olive oil

Method

Recipe courtesy of Will Holland from www.greatbritishchefs.com

METHOD

  1. Preheat the water bath to a temperature of 80⁰C.
  2. To make the confit onions, seal the onions, olive oil, salt and sugar inside a vacuum bag using a chamber sealer, then cook in the water bath for 4 hours. After this time, remove the bag and leave to cool.
  3. Turn the water bath up to 90⁰C.
  4. Next, prepare the bacon. Using a chamber sealer, seal the bacon inside a vacuum bag. Place in the water bath and leave to cook for 1 hour, then transfer to a bowl of iced water to halt the cooking process. Take the bacon out of the bag and dice into 5mm cubes.
  5. Preheat the oven to a temperature of 190⁰C/gas mark 5.
  6. To make the gnocchi, place the potatoes in the oven and cook until soft all the through. This should take approximately 1 hour. Once cooked, halve the potatoes and scrape each half with a spoon to remove the soft flesh. Discard the potato skins and press the flesh through a fine sieve to make a smooth mash.
  7. In a bowl, combine 150g of the mashed potato with the potato flour, egg, egg yolk, salt, dill and parsley. When the mixture is smooth and all the ingredients are fully incorporated, spoon into a piping bag.
  8. Preheat the water bath to a temperature of 80⁰C.
  9. Lay a sheet of cling film over the work surface. With scissors, cut off the end of the piping bag approximately 5cm up from the tip. Steadily squeeze the bag and draw it in a straight line across the cling film to produce a long, unbroken ‘sausage’ of gnocchi mixture. Stop when the ‘sausage’ reaches 40cm in length. Wrap the cling film tightly around the gnocchi ‘sausage’ and tie at both ends to seal.
  10. Keep repeating step 9 until all the gnocchi mixture has been used.
  11. Place the gnocchi in the water bath and leave to cook for 10 minutes. Once cooked, plunge immediately into iced water to refresh, then unwrap the cling film and slice into 2.5cm lengths. Chill the pieces of gnocchi in the fridge until needed.
  12. Next, make the horseradish cream sauce. In saucepan over a high heat, cook the sea bass bones with a dash of oil. When the moisture has evaporated and the bones are dry, mix in the onion, leek and garlic. Sauté until the vegetables begin to soften.
  13. Add the white wine to the saucepan and stir to deglaze. Simmer until the wine has reduced by half, then pour in the whipping cream. Cook over a high heat until boiling, then reduce the heat and cook for a further 15 minutes, simmering gently. To finish the sauce, stir in the grated horseradish and strain through a fine sieve.
  14. Preheat the water bath to a temperature of 55⁰C.
  15. Seal the fillets of sea bass inside a vacuum bag using a chamber sealer. Place the bag in the water bath and leave to cook for 15 minutes.
  16. Halve the baby gem lettuces and coat with a thin layer of oil, then place in a hot saucepan and fry for 3-4 minutes, turning occasionally. When the lettuce halves have caramelised all over, mix in the butter, confit baby onions, gnocchi and diced bacon and pour over the fish stock. Bring to the boil, then cook until everything is heated through and the lettuce is tender. This should take approximately 5 minutes.
  17. Take the sea bass fillets out of the vacuum bag and lay them on the base of a very hot frying pan. Fry for 30 seconds, then turn the fillets over and cook for another 30 seconds. Once cooked, add a pinch of flaky sea salt to season. Set aside in a warm place until needed; do not allow to cool.
  18. Reheat the horseradish sauce, bringing it up to a temperature of approximately 70⁰C, then froth lightly with a hand blender.
  19. To serve, arrange 1 piece of lettuce, 5 gnocchi and 5 confit onions on each plate and spoon over some of the diced bacon, then add a fillet of sea bass on top. Scatter over the chopped chives and pour over the horseradish sauce to finish.
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