Seabass with Edamame, Endive, and Shimeji Mushrooms
Courtesy of Recipe Contest Winner, Arthur Chang
- 1 pound (452 g) sea bass filet (halibut and turbot will work well also)
- salt and pepper to taste
- 2 cups (300 g) shelled edamame
- olive oil to taste
- 2 cups (132 g) shimeji mushrooms, chopped to separate them
- 3 tablespoons (15 ml) butter
- 1 head endive
- 2 tablespoons (30 ml) chopped parsley
- Fill and preheat the SousVide Supreme to 135F/57C (or your preferred temperature for fish.)
- Pat the fish dry and season both sides with salt and pepper.
- Put the filets into small (quart/0.9 liter) cooking pouch and vacuum seal.
- Submerge in the water oven and cook for 30 minutes.
- Meanwhile, on the stove top, bring a pot of water to a boil with 2 tablespoons of salt.
- Add the edamame and cook for 10 minutes.
- While the edamame are cooking, heat 1 ½ tablespoons (22.5 ml) olive oil in a saucepan over medium heat, add the mushrooms and cook for 3 to 4 minutes to soften. Add 2 tablespoons water and continue to cook another 3 minutes.
- Stir the butter into the mushrooms and let it melt, coating them
- Remove from the edamame from the heat and rinse them with cold water to stop the cooking process.
- Season the edamame with salt and a drizzle of olive oil
- Remove the fish from the water oven, open the pouch and cut the filet in half.
To plate the dish
- Peel some leaves from the endive and arrange 4 of them on the plate.
- Brush the leaves with a little olive oil and top with half the edamame, half the mushrooms.
- Put half the fish atop the vegetables, sprinkle with chopped parsley and serve.