Blackberry Brown Butter Sous Vide Seabass with Strawberry Chimichurri
Prep Time1 hr
Cook Time1 hr 30 min
Impress any guest with this delectable Blackberry Brown Butter Sous Video Seabass served with Strawberry Chimichurri.
4 oz butter, melted and browned
¼ cup + ¼ cup shallots, minced and divided
2 teaspoons + ¼ cup Fresno chilis, minced and divided
½ teaspoon cumin
½ teaspoon coriander
2 tablespoons + ¼ cup lime juice, divided
¼ cup maple syrup
3 pints California Giant blackberries
2 tablespoons water
48 oz seabass
24 oz Japanese purple sweet potatoes
10 oz broccolini
2 cups parsley, minced
2 tablespoons garlic, minced
1 cup California Giant strawberries, chopped fine
½ cup olive oil
Heat a medium saucepan over medium low heat. Add the brown butter and heat until it shimmers.
Add ¼ cup of minced shallots and 2 tsp minced Fresno chilis, stir, and reduce heat to low and let sweat.
In another medium saucepan over medium heat, add the water and the blackberries. Bring to a simmer and let cook for about 5 minutes, or until the berries start to release their juices. Set a mesh sieve over a medium bowl and then pour the berries over it, then smash berries until all the juices are out.
Add the cumin and coriander to the shallot mixture, let toast for about 30 seconds, then whisk in the blackberry juice, maple syrup, and 2 tablespoons of lime juice. Bring everything to a simmer and let cook for 2 minutes, then turn off heat.
Puree mixture with an immersion blender until smooth, then press puree through a fine sieve. In three prepared sous vide bags (sealed on one end) place 2 8oz seabass filets and 3Tbs of sauce, per bag. Vacuum seal.
Get water bath prepared for the immersion circulator, set the circulator to 130 degrees for 45 minutes. Once ready, add the bags of seabass.
Wash sweet potatoes and broccolini and dry well.
In a 375 degree oven, roast the sweet potatoes for about 35 minutes, or until just soft in the middle. Set aside.
While the sweet potatoes are roasting, combine the following in a robot coupe: parsley, remaining shallots, fresno chilis, and lime juice, along with the chopped garlic. Let it run on low, until the mixture is chopped fine.
With motor running, add the olive oil. Season to taste, then pour into a bowl and mix in the strawberries. Set aside.
Turn the oven to high broil, place broccolini on a foil lined pan, toss with some olive oil, then broil for 4 minutes.
Remove fish from sous vide, remove from bags and place on a cutting board.
Take a torch and blister the outside of the sweet potatoes, the broccolini, and the top of the seabass until nicely blistered. Cut the sweet potatoes into 1.5” thick discs and trim the broccolini into delicate strips.
To plate: Spoon 2 tablespoons of warm blackberry sauce on plate, followed by 4-5 pieces of sweet potatoes, top with 1 seabass filet (shingle it so you can see the color gradation), 3 strips of broccolini curved around the side, then top with the strawberry chimichurri on the edge of the fish falling off.