- 100g of fresh bonito
- 300g of piquillo peppers
- 60g of garlic oil
- 10g of peeled garlic
- 2g of Espelette pepper
- 300g of fish velouté
- 4g of squid ink
- 3g of salt
To start, place the piquillo peppers, garlic oil, halved garlic cloves, and Espelette pepper into a vacuum-sealed bag.
Place the sealed bag into the SmartVide sous-vide cooker and cook for two hours at 80°C.
Then, blend everything with the XM-12 until achieving a smooth sauce. Next, reduce the fish velouté and incorporate the squid ink.
To finish, sear the bonito on all sides, keeping the middle slightly undercooked.
Plate up, layering the sauces with the skipjack.
Vacuum sealing and low-temperature cooking can be an efficient method for confit preparation.Chef’s notes