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Sea Bream and Prawn Sous-Vide with Saffron Sauce

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.
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.

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Ingredients

For the seafood:
2 pounds of whole fish sea bream (or 12 ounces fillet)
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

Ingredients

  • For the seafood:

  • For the sauce:

  • Assembling the dish:

Steps

For the seafood:
1
Done

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
Done

Cut and remove the bones using the tip of the knife and pincers.

3
Done

If you're not comfortable with filleting the fish, you can also buy 2 fish fillets. Score the skin-side of the fillets.

4
Done

Place the fillets and the prawns on the work surface. Drizzle with olive oil.

5
Done

Add the butter and parsley. Season with Himalayan salt, sumac, and pepper. Mix to evenly coat the seafood using your hands.

6
Done

Transfer the coated seafood to a vacuum sealing bag. Drain the air out using a vacuum sealer.

7
Done

Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 15 minutes at 131⁰F/55⁰C.

For the sauce:
8
Done

Now use 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.

9
Done

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:
10
Done

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.

11
Done

Serve the seafood and veggies seasoned with saffron sauce.

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Nutritional Chart

1152 kcal
Calories
125 g
Protein
65 g
Fat
15 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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