Sous Vide Kish Redfish with Green Bean Puree and Fish Soup Foam

Green beans

1. Boil the green beans in salted water and soak in ice water.
2. Divide into 250g/8.80z and 150g/5.3oz portions
3. Season 150g of green beans with salt, black pepper and olive oil
4. Keep the remaining 250g for the side dish

Green bean puree

1. Melt the butter in the saucepan on low heat
2. Add the shallots and fry on low heat until brown
3. Add the green beans, butter, milk, cream, fish stock, salt and pepper
4. Bring to a boil and leave to simmer without cover for 3 minutes
5. Add xanthan gum, blend and filter

Fish stock foam

1. Warm the fish stock
2. Add cream and soy lecithin
3. Mix with a hand blender until it foams

Sous vide redfish

1. Marinate 4 pieces of fish fillet with salt, pepper, lemon juice, olive oil and dill
2. Vacuum seal the fillet and cook in the sous vide machine for 6 minutes at a temperature of 136F/58C°
3. Melt the butter in a pan and fry the red fish with skin until the skin is crispy