ironchef
New member
This was an interesting dish that came out really well. The sea bass was marinated and cryovac'd in extra virgin olive oil, garlic, shallots, sherry vinegar, thyme, and black pepper, then cooked sous vide. It was served with kale and pearl onions braised with pancetta, roasted mushrooms, and a romesco broth.
Chilean Sea Bass Escabeche en "Sous Vide"
Pancetta Braised Kale and Pearl Onions, Roasted King Eryngii Mushrooms, Micro Cilantro, Romesco Broth
Chilean Sea Bass Escabeche en "Sous Vide"
Pancetta Braised Kale and Pearl Onions, Roasted King Eryngii Mushrooms, Micro Cilantro, Romesco Broth