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Sous Vide Chilean Seabass fish with Tomato Confit (inspired by the bear)
Introduce
Chef :
GageSous Vide Chilean Seabass fish with Tomato Confit (inspired by the bear)
This dish is inspired by the show The Bear
Ingredient
Food ration :
2 servingsCooking time :
2 hours
2 cloves
garlic whole
1/2
lemon juiced
90 g
cherry tomatoes
2 cloves
garlic grated
2-4 sprigs
thyme
Cooking instructions
* Step 1
Season each fish fillet with salt and pepper.
* Step 2
Add 1 fillet, olive oil, 1 clove of garlic, 1 bunch of dill, and half the lemon juice to each sous vide bag, then vacuum seal. Set in fridge.
* Step 3
Evenly place cherry tomatoes, garlic, and thyme in baking dish, pour olive oil until tomatoes are halfway submerged.
* Step 4
Sprinkle with sugar, salt, and pepper. Add basalmic vinegar and stir to combine.
* Step 5
Bake at 260f for 1½ - 2 hours (when there wrinkly but not all burst).
* Step 6
While the tomatoes are cooking, set sous vide to 134f. Cook the fish for 45 minutes, set in fridge.
* Step 7
When the tomatoes are almost done, sear the fish on a skillet at very high heat until golden brown. (don't overcook)
* Step 8
Add a few tomatoes to the bottom of a bowl, then add some of the oil.
* Step 9
Place fish fillet on top, garnish with fresh dill.
Note: if there is a photo you can click to enlarge it
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