For this dish I prepared the sea bass sous vide, cooking it against a plexiglass backing in the bag to preserve the shape.  The sea bass cooked at 140 degrees Fahrenheit for twenty minutes, then it was shocked in an ice bath to stop the cooking process. When I butchered the sea bass I reserved the scrap, which was combined with fresh shallots, heavy whipping … Continue reading Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce