Dish: Lemon chile seabass served with potato dauphine, charred endives, mango rose and blueberry gastrique.
Featured Equipment: The Breville Immersion Circulator to sous vide the infused seabass and the Breville Smoking Gun to smoke the dish after assembly.
by Chef Sunny Chopra
This recipe was made in partnership with Breville.
Smoked Duck Breast
INGREDIENTS
- 6 oz. Chilean sea bass
- 3 ea. Large Yukon A size potato
- 2 ea. Belgian endives
- 1 ea. Fresh mango, ripe
- 2 oz. Blueberry syrup
- 1 oz. Rice wine vinegar
- 1 lb. Butter, diced
- 1 oz. Dried red chili
- 2 oz. Sugar granulated white
- 1 ea. Lemon whole
- 2 ea. Garlic clove
- 1 ea. Shallot
- 1 bunch Thyme
- 3 oz. Chicken stock
METHOD
- Place the seabass in a medium Vacc sealer bag for Breville Immersion Circulator with dried chili – 2 tbsp butter – half a lemon and 2 sprigs thyme and cook at 125*F for 12 mins.
- Clean the potatoes and peel, once peeled cut in 2-inch-thick slices and then cut from number 2 ring mold.
- Sear potatoes in a pan one side and then baste with garlic, shallot, and thyme. Cook the potatoes with chicken stock to make a reduction.
- Place the mango in the freezer for 2-3 hours and then shave thin on the lowest setting on your slicer.
- Clean and cut endives and marinate in olive oil, salt, pepper.
- Finish the seabass in a hot pan with a golden sear.
- Assemble the shaved mango into a half and then roll into a rose pattern.
- Reduce blueberry syrup, vinegar, and sugar to finish the gastrique.
- Grill endives to give them a good char.
- Infuse the dish with Breville smoking gun with oak wood whips!
