Sea bass with soya butter

Creation by Mark Best, Sydney, Australia.

Sea bass with soya butter

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sea bass






white soya sauce



hickory wood chips

Preparation method

  • Fillet the fish, reserving all the bones and trimmings. Portion fish into 100g pieces.
  • Smoke the fish in a cold smoker for 5 minutes and refrigerate.
  • In a hot pan melt the butter. Once it reaches beurre noisette, remove from heat, and whisk in the white soya sauce. Let the mixture cool to room temperature and stick blend to combine.
  • Season the fish with sea salt and place in sous vide bags. Add a good amount of the soya butter mixture to each bag and refrigerate. Once the butter has set, seal in the Cryovac machine on full pressure.
  • Cook the fish at 48ºC for 16 minutes just before serving. 

Serving suggestions

  • As a component of a main dish, e.g. with pickled green tomatoes and potato paper.

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