CVap® Technology: Low Temperature Vapor Poach

Poaching Mediterranean Bass
Chef Wylie Dufresne of wd~50 – New York, NY
Adapted by
April 2007

Step 1: Season fish
Step 2: Cook for 10 minutes in CVap oven set to 120°F and browning to O
Step 3: Finish fish on a plancha, skin-side down, until crispy

CVap® Advantage

  • Uniformity in cooking
  • Increased moisture retention
  • Concentrated aromatic flavor retention

Mediterranean Bass, Lily Bulb Tart, Rhubarb, Whipped Parmesan

Chef Wylie Dufresne of wd~50 – New York, NY
Adapted by

Yield: 4 Servings

Josh DeChellis butchers bluefin tuna cheeks on Ingredients:

    Lily Bulb Tart:
  • 300 grams milk
  • 500 grams lily bulbs, sliced
  • 4 grams methylcellulose
  • 17 grams gelatin
  • Salt and pepper, to taste

  • 500 grams beet juice
  • 4 stalks rhubarb, sliced into 2” batons

    Whipped Parmesan:
  • 100 grams parmesan broth
  • 10 grams saladizer Mayo Cold-Set
  • 3.2 grams simple syrup

  • 4 (7-ounce) bass filets
  • Salt, to taste
  • Cayenne pepper, to taste

  • Lily bulb, thinly sliced
  • Beet greens
  • Parmesan, microplaned

For the Lily Bulb Tart:
In a medium saucepan, simmer milk and lily bulb until tender. Blend mixture thoroughly and slowly add methylcellulose and bloomed gelatin while blender is running.. Adjust seasoning and pour into a shallow tray lined with plastic wrap. Allow to cool overnight. Cut into 1 ½” x 4” tarts and set aside.

For the Rhubarb:
In a medium saucepan, heat beet juice until reduced by a third; let cool. Place rhubarb stalks in plastic bag with juice and season lightly. Cryovac and cook at 63°F for 30-35 minutes. Shock in an ice bath. Remove from bag and slice thinly.

For the Whipped Parmesan:
Using a hand mixer, whip parmesan broth, saladizer Mayo Cold-Set and simple syrup for 30 minutes. Adjust seasoning if necessary.

To Assemble and Serve:
Season fish with salt and cayenne and place in CVap for 10 minutes (set at 120°F and browning to O). Reheat rhubarb in CVap for the last 5 minutes. Place fish skin side down on plancha until crispy, about two minutes. Reheat lily bulb tart by microwaving it for 20 seconds. Place one tart on each plate and brulee with torch. Place a piece of rhubarb on each tart. Garnish with thinly sliced lily bulb and beet greens. Arrange fish next to tart and place a dollop of whipped parmesan alongside fish. Garnish with microplaned fresh parmesan.




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