Fillet of sea bass, cooked at low temperature with marinated cherries

Wash the capers under running water, mince them with a knife and mix them with the pistachio.

Season the fillets of sea bass with salt, pepper, oil and chopped capers and pistachios. Roll up the fillets of sea bass and close them with some kitchen string in order to obtain turbans, then cook them in Freddy preheated to 85 º C with the cooking function at low temperature for about 1 hour.

Wash the cherries, cut them in half, pitted and leave to marinate in a bowl with the juice of half a lemon, salt, pepper and oil. Wash the courgette, peel the carrot and reduce both to trunks. Sauté the courgettes in a pan with oil, salt, pepper and half a lemon juice for 5-6 minutes. Sauté the carrots in a pan with oil, salt, pepper and a tablespoon of honey for 7-8 minutes.

Once cooked, extract the sea bass from Freddy, fill the turbans with courgette and carrot logs and accompany everything with marinated cherries.

You can cook and freeze sea bass filet with Freddy’s shock freezing function, so you can store them in the freezer for about 4 months already ready.