It’s hard to cook anything when you’re trapped in the tar-sticking heat bubble that is the East Village in July. On one particularly hot Wednesday, a day when the nighttime did not concede substantial relief from the daytime humidity, we just couldn’t go outside. Luckily, we tons of fresh veggies, Chilean Sea Bass, and a new tool in our kitchen that doesn’t heat up our whole tiny apartment– our PID’duino (embedded electronic brain) controlled meat jacuzzi! Sidenote: we no longer use the brand name Arduino because we have created our own specialized platform based on the open source Arduinotechnology.
Sous Vide Bass:
- 1 lb of Chilean Sea Bass
- 3 tablespoons of extra virgin olive oil
- 2 pinches of salt
- 6 turns of black pepper
Warm Bean and Tomato Salad:
- 1/2 cup of long green and/or yellow beans
- 2 medium sized tomatoes
- 1 Tablespoon of olive oil
- 2 tablespoons balsamic vinegar
- a healthy pinch of salt
- fresh pepper to taste
Chopped Summer Salad with Mint and Pecorino Dressing:
- 1 garlic clove minced
- 1/2 teaspoon salt
- 2 tablespoons grainy mustard
- 1 tablespoon white wine vinegar
- 6 tablespoons extra virgin olive oil
- 2 medium cucumbers, cut into little cubes
- 1 head of romaine, cubed
- 1 cup of radishes, cubed
- 2 cups of tomatoes, cubed
- 1 cup of yellow pepper, cubed
- 1/4 cup of red onion, do your best brunoise
- 1/2 cup of freshly micoplaned Pecorino Romano
- 1/2 fresh mint, coarsely chopped
We prep the chopped salad first, the liquids are vigorously mixed together and then tossed with the veggies, the salad is set aside. Then, we use two bags to seal the bass, we add one tablespoon of olive oil, salt, and pepper to both bags (we seal them by dipping the bag underwater up to the seal, just like how Thetis dipped Archilles in the river Stix). They go in the sous vide machine at 57°C for cook for 20 minutes. Meanwhile, we put some a tablespoon of olive oil in a pan and saute our beans with balsamic, salt and pepper. After two minutes we add tomatoes and basil and continue to stir-fry for another three minutes. The salad is set aside on the warm pan while we go deal with the fish. We gingerly take the bass out of the bag with clean hands (tongs apply too much pressure) and put them skin first on a seriously hot pan with olive oil for one minute. Afterward, we plate the bass and immediately top with the bean salad.
The only other fish we’ve sous vided before was salmon and its texture and clean flavor was a deliriously other-worldly experience. Our bass experience was similar since the proteins and the fat melted together just like in salmon. However, while the texture was silken, it had a satisfying toothsomeness of crab meat. The bass flavor was very creamy— as if we were eating freshly churned bass butter.
It’s definitely something we’ll be making again— but perhaps with a miso ginger glaze instead of the warm bean salad.