Basque poached bass and vegetables

  • Pescados
  • 60+
  • Medium

Ingredients (4 pax )

  • 2 Wild stripe bass, no skin or bones, 7 ounce portion
  • ½ cup extra virgin olive oil from Spain
  • 4 oz Heirloom Cherry tomatoes
  • 4 oz Tri color petit potatoes
  • 2 ea Lemons, zested and juiced
  • 1 cup Parsely, washed and dry
  • 2 ea Garlic, clove peeled, crushed
  • Salt, to taste
  • Whole Butter, to taste

bass, lemon, cherry tomatoes,garlic, salt

Basque poached bass and vegetables recipe


  • This will require and vacum machine and sous vide water bath.
  1. Season the fish and place in a vacume bag with half the olive oil and seal for 30 seconds, poach in water at 165ºF for 2 hours, reserve hot.
  2. In a second bag add the tomatoes,potatoes, garlic, extra virgen olive oil from Spain and a touch of salt. Seal for 30 seconds, poach in 225ºF water for 2 hours.
  3. Open both bags and remove the liquid into a single stainless steel pot with zest reduce by half. Then add the lemon juice and mount with butter and parsely.

For the presentation of the dish: 

  1. Place the hot vegetables in to a deep soup bowl. Then place the bass on top of the vegetables.
  2. Taste the sauce and adjust seasoning. Next portion enough sauce over fish and vegetable.  
  3. Serve hot.

Basque poached basswith cherry tomatoes


As presented at the 2017 Olive Oil Conference, Chicago (Ilinois)

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