Smoked Sea Bass with Apple Acid and Vanilla Oil

Yield: 4 Servings

Ingredients:

Sauce:

• 1 vacuum bag
• Extra-virgin olive oil
• 4 vanilla beans
• 2 Granny Smith apples

For Sea Bass:

• 1 vacuum bag
• 4 pieces sea bass
• Salt
• 2 Tablespoons smoked olive oil

• Method:
  For Sauce:
  In a vacuum bag, seal the oil with the vanilla and cook it in a bain marie at 60ºC (140ºF) for an hour.
• Clean and peel the apples, making sure the peel remains thick. Pass the peel through a liquidator. Small dice the flesh into uniform pieces. Reduce the juice and emulsify it, adding the vanilla oil little by little.
• For Sea Bass:
  Seal the sea bass filets in a vacuum bag with salt and smoked oil. Submerge in a bain marie at 50ºC (122ºF) for 12 minutes. Open the bag. Sear the filets, skin-side down, in a sauté pan for two minutes to crisp the skin.
• To Assemble and Serve:
  Place the sauce in the centre of a deep plate. Place the sea bass on top, and sprinkle with the diced apple pieces.