Sea Bream and Prawn Sous-Vide With Saffron Sauce

  • Difficulty: Difficult
  • 55 minutes
  • 2 servings

You’ll need a vacuum sealer and sous-vide cooking machine to put together this colorful royal-looking seafood dish. Plus, you’ll use the bain-marie cooking. But the pairing of delicious seafood with pan-cooked veggies is totally worth it. Enhance the buttery sumac-flavored sea bream with a creamy lemony saffron sauce. Serve it with style.

Ingredients Needed for Sea Bream and Prawn Sous-Vide With Saffron Sauce

For the seafood:

1 pound whole fish sea bream (or 2 fillets 5-ounce each)
2 tiger prawns (7 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon sumac
pink himalayan salt
pepper
1 tablespoon fresh parsley, chopped

For the sauce:

3 yolks
¼ cup melted butter
1 tablespoon lemon juice
salt
pepper
1 teaspoon saffron

Assembling the dish:

1 tablespoon olive oil
1 tablespoon melted butter
2 medium carrots
1 small beetroot, quartered
4 asparagus sticks
1 small celery root, halved
2 jalapenos

How to Cook Sea Bream and Prawn Sous-Vide With Saffron Sauce

For the seafood:
  1. Place the fish on the work surface. Make a deep cut just behind the gills. Make a deep cut along the dorsal side until you reach the tail. Separate the fillet. Flip the fish over and do the same for the second fillet.
  2. Cut and remove the bones using the tip of the knife and pincers.
  3. If you’re not comfortable with filleting the fish, you can also buy 2 fish fillets. Score the skin-side of the fillets.
  4. Place the fillets and the prawns on the work surface. Drizzle with olive oil.
  5. Add the butter and parsley. Season with Himalayan salt, sumac, and pepper. Mix to evenly coat the seafood using your hands.
  6. Transfer the coated seafood to a vacuum sealing bag. Drain the air out using a vacuum sealer.
  7. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 15 minutes at 131⁰F/55⁰C.
For the sauce:
  1. Now make the sauce using the bain-marie technique. Fill a medium cooking pot quarter way with water and heat it over low heat. Place on top a heat-proof bowl and add the yolks.
  2. Whisk the yolks while gradually adding the melted butter. Season with lemon juice, salt, and pepper in the process. Also, add the saffron. Cook for 5 – 6 minutes while continuously stirring. Set the sauce aside.
Assembling the dish:
  1. Heat the olive oil and melted butter to a skillet over low heat. Add the prawns, fillets, and veggies. Fry for 6 minutes on both sides.
  2. Serve the seafood and veggies seasoned with saffron sauce.

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