Sea Bass with Edamame

505

Sea Bass with Edamame

Seabass with Edamame, Endive, and Shimeji Mushrooms
Courtesy of Recipe Contest Winner, Arthur Chang

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 135F/57C (or your preferred temperature for fish.)
  2. Pat the fish dry and season both sides with salt and pepper.
  3. Put the filets into small (quart/0.9 liter) cooking pouch and vacuum seal.
  4. Submerge in the water oven and cook for 30 minutes.
  5. Meanwhile, on the stove top, bring a pot of water to a boil with 2 tablespoons of salt.
  6. Add the edamame and cook for 10 minutes.
  7. 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.
  8. Stir the butter into the mushrooms and let it melt, coating them
  9. Remove from the edamame from the heat and rinse them with cold water to stop the cooking process.
  10. Season the edamame with salt and a drizzle of olive oil
  11. Remove the fish from the water oven, open the pouch and cut the filet in half.

To plate the dish

  1. Peel some leaves from the endive and arrange 4 of them on the plate.
  2. Brush the leaves with a little olive oil and top with half the edamame, half the mushrooms.
  3. Put half the fish atop the vegetables, sprinkle with chopped parsley and serve.

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  1. John Biswanger says:

    Scallops with Black Garlic
    Sous Vide the scallops:
    Heat your water oven to 122F.
    16 extra-large (the size of marshmallows!) dry-packed scallops (about 1 ½ pounds), patted very dry. Toss with a small amount of sesame seed oil, just enough to lightly coat.
    Season with salt, lemon zest, sprig of fresh thyme and freshly ground black pepper
    Seal 4 scallops in a pint size Sous Vide Bag. Refrigerate overnight to let the flavors “marry.”
    Place the scallops into the pre-heated water for 40 mins.
    Make the sauce:
    1 tablespoons butter (Unsalted)
    3 cloves black garlic, thinly sliced
    1 teaspoon finely grated ginger
    2 teaspoons good aged soy sauce
    ¼ cup rice wine
    ¼ teaspoon white pepper
    2 tablespoons chopped fresh parsley (washed and dried)
    Add the 1 tablespoon of butter to a hot sauté pan. Add the ginger slices and the garlic and cook until fragrant, about 30 seconds. Pour in the white wine and the soy sauce into the pan. Let simmer for 1 minute, season with white pepper and add the fresh parsley.
    Finishing and Plating:
    Heat a cast iron pan, add a small amount of drawn butter, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 1 minute, turning once. They should have a lovely golden brown color on both sides. Paint your plates with some balsamic glaze. Transfer scallops to heated plates. Pour sauce over scallops. Top with finely chopped Macadamia nuts.

    Comment from SousVide Supreme; Thanks for sharing your recipe. It sounds delicious! You should enter it into the Sous Vide Recipe Contest

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