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Stacked Sea Bass, Beet Waifs, Edamame and Persian Cucumbers

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Stacked Sea Bass, Red Beet Waifs and Edamame on Persian Cucumber base

Sous Vide Details: Cook Sea Bass at 135F for 40 minutes

Ingredients, Serves 2:

2 Small Sea Bass Steaks (or one cut in half)

2-4 Twigs of fresh dill

1 Large Red beet (should be at least 3 1/2" in diameter)

1 T Unsalted butter

1/4 C Water

1 1/2 C Shelled Edamame (you can get them at an asian market, use regular soybeans if necessary)

1 Persian Cucumber (you can use America or English too)

Salt and Pepper

Special tool: 3" mold ring

This is another variation of the sea food stack. Here we stack sea bass on top of some thin waifs of red beets and layers of edamame soybeans on a base of Persian cucumber coins. Yummie!

First, cut your sea bass steaks so that they will fit nicely on top of the stack. You don't want them hanging over the edge! Season them with the dill, salt and pepper on both sides and put them both in a single bag and seal. Pre-heat the water bath to 135F and put the steaks in. Cook for 40-45 minutes.

Slice the beets into thin (1/4") slices. Take the largest slices and using your ring mold, cut out 6 perfect circular beet waifs. Melt the better into a sauce pan under medium heat. Put beet slices in, stir to coat and reduce heat to medium-low. Cook on one side for 1 minute and then flip and cook on other side for 1 minute. Add the water and simmer until reduced to a glaze (about 5 minutes). Set aside.

Boil a pot of water and blanch the edamame beans for 3-4 minutes. Drain and rinse under cold water. Set aside.

Using a mandoline set at the thinnest setting, make cucumber coins. Be very careful not to slice your fingers! Lightly salt the coins.

When the steaks are done, remove them from the water bath and bag.

To assemble the plate, arrange the cucumber coins on the plate in a circular spiral, overlaying the previous one until you have built a 5" diameter base. Build it as high as you like, but I wouldn't go more than 3-4 high. Put the ring mold in the center and add a beet waif. Add some edamame and then another beet waif. Add another layer of edamame and then a final beet waif. Carefully remove the ring mold and carefully place the sea bass on the top. Present and enjoy!



Silicon Valley Sous Vide Home Chef

The Art and Presentation of Sous Vide


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