Sea bass fillet with tomato vinaigrette and tangy cauliflower


  • 1 sea bass fillet
  • 1 hard tomato
  • 1 cauliflower
  • 1 garlic clove
  • 10g of honey
  • 20cl of sherry vinegar


First of all, brunoise the outer part of the tomato.

In a frying pan, brown the previously sliced garlic and add the tomato and some small, blanched cauliflower florets. After one minute, add the vinegar, the honey and let the liquid reduce a little.

Then, add salt to the sea bass and pack it with a dash of oil. Cook the sea bass in the SmartVide for 8 minutes at 60 degrees.

Then, remove the sea bass, sear it and finish it off with the tomato and cauliflower vinaigrette.

In this recipe, the sous-vide allows us to achieve optimum texture and cooking of the fish.