Seabass, branzino, sea wolf - suvid

Category: Fish dishes
Seabass, branzino, sea wolf - suvid

Ingredients

Seabass 1 PC
Olive oil 1 tbsp. l.
Frying oil (vegetable) 1 tbsp. l.
Salt, pepper, lemon taste

Cooking method

  • I had a sea bass weighing 750 grams, I was lucky to buy a large one, usually it is sold weighing only 400 grams.
  • The fish needs to be cleaned, the head cut off, the fins, the ridge removed and 2 fillets prepared on the skin.
  • Season with salt, season, pack the fillets in one layer in a bag with a spoonful of olive oil.Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid
  • Start the "Vacuum" mode in the Redmond RMC-380 / Shteba / Urson multicooker or heat the water with an Anova or Shteba thermostat: 48 * С.
  • We will fry the fish after the suvid in a pan to form a crispy crust, so we cook the souvid for only 15 minutes at a temperature of 48 * C.
  • Otherwise:

    "rar" for sashimi or ceviche - 40 * С from 10 to 30 min. "medium rar" - 50/55 * С from 10 to 30 min. "medium" - 60 * C from 10 to 30 min

  • Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid
  • Open the package, drain the resulting juice, remove the fish from the package. Usually after that, the fillets are dipped in paper napkins, but we don't need to. Instead, dust the fish with flour from the side of the skin.
  • Heat a pan well with 1 tbsp. l. vegetable oil, then reduce heat to medium.
  • Put the fillets skin side down, press immediately and spread with a spatula so that the fillets do not bend, fry for 1-2 minutes.
  • Turn over and after 30 seconds remove the pan from the heat, leaving the fish in the pan for another half minute.
  • Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid
  • Serve as desired with a slice of lemon or salad.
  • Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid
  • The fish is great, always. With tender, juicy, yet firm meat.
  • Flour in contact with damp skin (we did not wipe the fish out of the bag) forms light pellets that guarantee a super crisp crust when fried.
  • Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid

The dish is designed for

2 servings

Time for preparing:

30 minutes

Cooking program:

suvid thermostat, multicooker

Note

This time the salad turned out to be excellent too, I exhibit.
Cut the cucumbers into cubes, season with salt (0.5 tsp) and sugar (1 tsp), set aside for half an hour and do fish.
Rinse the celery stalks from the core of the bunch, chop thinly. Rinse and finely chop the cilantro, pick the washed romaine lettuce leaves. Prepare the dressing: 3 tbsp. l. olive oil, 1-2 tbsp. l. rice vinegar, 1 tbsp. l. soy sauce, 2 grated cloves of garlic, on the tip of a knife of fresh hot pepper or dried flakes, beat until an emulsion (I made a whisk for a cappuccino).
Rinse cucumbers with cold water and dry in a collander, add celery and herbs, season with sauce.
Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid Seabass, branzino, sea wolf - suvid

Ipatiya
Cronut, a very interesting way to cook fish! I am taking it into service. And the salad is also original! Thank you!
Cronut
Yeah, the salad based on "broken cucumbers" came out very tasty. Well, the fish itself is excellent, try it for health.
A completely different taste than if fried or baked in the oven. Other temperatures.

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