Steamed sea bass and leeks with vine
Preparation : 20 min
Cooking : 25 min
Total time : 45 min Rest : 0 min
4 people
1 sea bass
500 g of ripe and firm tomatoes
4 tbsp of olive oil
1 pinch of salt
1 pinch of pepper
8 leeks
0.25 ml of crystal vinegar
3 tbsp of vinegar
24 leaves basil leaves
RECIPE STEPS
1
Clean the leeks, cut the green part and line the steam baskets with it in a way that allows the steam to circulate. Cut the white parts of the leeks into slices.
- 8 leeks
2
Pour the crystal vinegar and 3/4 liter of water into the steam cooker's reservoir. Place the sea bass fillets on the leek greens, surround with leek slices, put the lid on, and cook for 20 minutes at 100 °C. The leeks should remain slightly crunchy. Let it drain.
- 1 sea bass
- 8 leeks
3
If you have the fish option at 80 °C, first cook your vegetables for 20 minutes at 100 °C. Then add the fish to the second basket, set your selector to the fish function, and let it cook for 25 minutes.
- 1 sea bass
4
Prepare the sauce: wash the tomatoes, steam them for 3 minutes, cool them under cold water, peel them and remove the seeds. Cut the pulp into very small cubes. Mix in a bowl the tomato pulp, the sherry vinegar, the olive oil, the salt, the pepper. Chop the basil leaves and add them to the tomato vinaigrette. Pour into a sauce boat.
- 3 tbsp of vinegar
- 500 g of ripe and firm tomatoes
- 4 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 24 leaves basil leaves
5
Arrange the flesh of the sea bass in the serving dish: it should detach very easily from the skin. Surround with leek slices. Drizzle lightly with sauce, present the rest of the sauce separately in a gravy boat.