SMOKED SEA BASS WITH TART APPLE AND VANILLA OIL

INGREDIENTS (to serve 4 ) 

4 supremes of sea bass
4 tbsp smoked olive oil
Salt
1 large vacuum pack
Sauce:
2 Granny Smith apples
1⁄2 dl virgin olive oil
1⁄2 dl vanilla oil
4 vanilla pods
1 vacuum pack

PREPARATION

Vacuum pack the oil with the vanilla and soak over a bain-marie at 60ºC for one hour.

Wash the apples then peel thickly. Blend the peel in the food processor. Cut the pulp into regular cube shapes. Reduce the apple juice and gradually beat in the oil until an emulsion forms.

Vacuum pack the sea bass supremes with salt and the smoked oil. Submerge in the bain-marie at 50ºC for 12 minutes. Open the bag and griddle the supremes, skin side down, for 2 minutes.

TO SERVE

Serve in soup dishes with the sauce in the centre, topped with the apple cubes and the sea bass supremes.