SEA BREAM FILLET

25 mins 25 mins
4 people 4 people
Medium Medium
SousVide cooking means the beautiful flavour of fresh fish needs little adornment, but a few capers or olives will add extra zing.
SEA BREAM FILLET
Ingredients
  • 600g sea bream fillets
  • Extra virgin olive oil
  • 1 pinch of salt & pepper
Procedure
  1. Place the sea bream fillets in a bag together with salt, pepper and olive oil and vacuum seal in a SousVide bag.
  2. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 70°C for 25 minutes.
  3. Remove and serve steaming fresh on a warm plate.

TO SERVE

Serve on a bed of sautéed potatoes. Sprinkle with fresh parsley and a squeeze of lemon.

Chef's Secret
This method works well with any fish fillet, with or without skin. If thicker than about 2cm, cook for one minute longer.

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