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Recipe by Chani Salzer

Sous-Vide Sea Bass in Carrot-Ginger Velouté Sauce with Sautéed String Beans

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Dairy Dairy
Medium Medium
2 Servings
Allergens

Contains

- Dairy
1 Hour, 10 Minutes
Diets

Ingredients

Sea Bass

  • 1 pound Chilean sea bass fillets

  • salt, to sprinkle

  • sugar, to sprinkle

  • freshly ground Gefen Black Pepper, to sprinkle

Carrot-Ginger Velouté Sauce

  • 4 tablespoons butter, divided

  • 1 leek, chopped

  • 1 clove garlic, crushed

  • 3 medium carrots, peeled and diced

  • 1 small sweet potato, peeled and diced

  • 1 teaspoon fresh ginger, minced

  • 1 sprig thyme

  • 1 bay leaf

  • 4 cups vegetarian chicken broth

  • 1 teaspoon honey

  • 1 cup heavy cream

  • pinch of nutmeg

  • salt, to taste

  • black pepper, to taste

String Beans

  • 8 ounces string beans

  • 1 tablespoon extra-virgin olive oil

  • 1 cube Gefen Frozen Garlic (or 1 clove garlic, crushed)

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Sea Bass

1.

Sprinkle fish with salt and sugar. Let stand for 10 minutes. This will stiffen the fish to prepare it for sous-vide cooking; otherwise, it will get mushy. (Skip this step if not using sous vide.)

2.

Set up a water bath and place a sous vide precision cooker in it. Set the precision cooker to 134 degrees Fahrenheit (56 degrees Celsius).

3.

Season fish with salt and pepper. Place fish and one tablespoon oil in a large zip-top or vacuum-sealed bag, keeping the fish in a single layer. Place the bag in the water bath and set the precision cooker timer for 30 minutes.

4.

To finish the fish, heat a frying pan with light olive oil. Add fish, skin side first, and sear for about one minute. Reduce heat slightly so the skin doesn’t burn. Continue searing, watching the heat and turning it up or down as needed to keep the fish sizzling gently. When the skin is crisp, it will release easily from the pan, so don’t move the fillets too soon.

Prepare the Sauce

1.

In a medium pot over medium heat, add two tablespoons butter, leeks, and garlic. Cook about five minutes.

2.

Add carrots, sweet potato, ginger, thyme, and bay leaf. Sauté another five minutes.

3.

Add broth. Bring to a boil, then reduce to a simmer. Cook 40 minutes or until vegetables are tender.

4.

Discard bay leaf and purée the sauce with an immersion blender. Stir in honey, heavy cream, nutmeg, salt, and pepper. Finish the sauce by adding the remaining two tablespoons butter.

Tips:

To save time, start preparing the sauce during the sous-vide cooking. The string beans can also be prepared during that time.

Prepare the String Beans

1.

In a large sauté pan over medium-high heat, add all ingredients. Sauté about five minutes or until beans are just tender (they should have a somewhat crispy texture).

Serve

1.

To serve, ladle about one-quarter cup sauce over each plate and top with prepared sea bass and string beans.

Sous-Vide Sea Bass in Carrot-Ginger Velouté Sauce with Sautéed String Beans

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