Turn on Freddy with the cooking function at low temperature and set the temperature of 85 º C in the chamber.
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.