December 22, 2023
Sous Vide Sea Bass with Root Vegetable Scales and Beurre Cancalaise
This takes some time and patience but the reward is a visually stunning and subtly flavored fish dish. This is an attempt to recreate a dish by Matthew Krikley of Coi Restaurant. I have used sea bass though you can use any sweet, tender white fish, such as turbot as chef Kirkley used or even cod, halibut, or sole. The scales are watermelon radish, fennel, leek, and carrot. These same vegetables plus shallot and chive are in the sauce, which is basically a beurre blanc with cream and citrus zest added.
Servings: 2
Calories: 925kcal
Ingredients
Vegetable Scales
- 1/2 leek sliced as thin as possible
- 1/2 watermelon radish sliced as thin as possible
- 1 small carrot sliced as thin as possible
- 1/2 fennel bulb sliced as thin as possible
Brunoise Vegetables
- 1/2 leek diced fine
- 1 shallot diced fine
- 1/2 watermelon radish diced fine
- 1 small carrot diced fine
- 1/2 fennel bulb diced fine
- 4 button mushrooms diced fine
- 1/2 Granny Smith apple peeled and diced fine
- zest of 1 orange
- zest of 1 lemon
- 1 tablespoon chives minced
- 1 sprig dill minced
Beurre Blanc
- 1/4 cup vermouth or dry white wine
- 1/4 cup fish stock
- 1/4 cup white wine vinegar
- 1/2 tablespoon finely chopped shallot
- salt to taste
- 4 ounces cold unsalted butter cut into 1/2-inch cubes
- 1/4 cup heavy cream
- lemon juice to taste
Instructions
For the Fish
- Prepare a sous vide water bath to 134ºF.
- Season the fish with salt and then place the into a sous vide safe bag along with butter and remove the air (using a water displacement method to push the air out or vacuum).
- Add the sealed fish to the water bath and cook, ensuring it remains submerged at 134ºF for 30 minutes per inch of thickness of fish.
For the Vegetable Scales
- Punch rounds of vegetables from the thin sheets using a small circle cutter.
- Bring a large pot of salted water to a boil. Blanch by adding the rounds and cook until tender crisp, about 30 seconds to 1 minute. Fish the rounds out using a fine mesh strainer, working in batches. Keep the hot water ready for balancing vegetables for the beurre blanc later. Dry the blanched rounds on paper towels. Arrange in rows on plastic wrap so that they overlap to form shingles. Set aside until needed.
For the Beurre Blanc
- Combine the wine, vinegar, fish stock, and shallots, and bring to a boil. Reduce heat to medium and cook until the volume its about 1 tablespoon, about 10 minutes. Strain through a fine mesh strainer and back into the pan, discard solids. Whisk in pieces of butter, one at a time until all pieces are incorporated. Keep warm.
- Blanch the vegetables for 30 seconds, working in batches. Fish out the blanched vegetables with a fine mesh strainer and transfer to an ice water bath to stop the cooking. Once all are cooked, drain on paper towels. Add the vegetables, along with the apple, the chopped herbs and the zests to the reserved butter emulsion. Adjust seasoning to taste with salt.
To Serve
- When ready to serve, trim the shingled vegetables to the size of fish – place fish on top, trim edges to match, then invert the whole thing onto serving plates. Spoon the sauce all around and serve immediately.
Notes
Only about half of the thinly sliced vegetables end up as scales for the fish – this is reflected in the nutrition facts.
Nutrition Facts
Sous Vide Sea Bass with Root Vegetable Scales and Beurre Cancalaise
Amount per Serving
Calories
925
% Daily Value*
Fat
73
g
112
%
Saturated Fat
25
g
156
%
Trans Fat
0.5
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
29
g
Cholesterol
200
mg
67
%
Sodium
958
mg
42
%
Potassium
1428
mg
41
%
Carbohydrates
30
g
10
%
Fiber
7
g
29
%
Sugar
15
g
17
%
Protein
36
g
72
%
Vitamin A
10463
IU
209
%
Vitamin C
32
mg
39
%
Calcium
179
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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