Basque poached bass and vegetables

Basque poached bass and vegetables recipe

Preparation: 

• 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.