We always think that fish is complicated to cook at home, but with the ILVE Star Column, fish such as sea bass, sea bream and blue fish in general, rich in Omega 3, are easily cooked with the combined microwave and grill function.
Indeed, this is a highly recommended cooking technique since it is not harsh on the very important nutritional principles of fresh fish.
Ingredients for 2 persons:
Star Column Equipment:
When cooking a whole fish, you must clean it very carefully: entrails, excess scales and fins. After doing this, insert the garlic clove, lemon, wakame seaweed, a tablespoon of oil and thyme into the slit made to clean the fish. Place the sea bass in a glass tray, drizzle the fish with the remaining oil and rub its surface with the two types of salt.
To speed up the cooking times and allow all the aromas to do a good job, al cartoccio remains one of the preferred methods.
Turn the oven on and set it to 200°C; in the meantime, set the sea bass with all the aromas on a sheet of parchment paper that is large enough to allow the al cartoccio “package” to be closed; bake for 15 minutes. At this point, monitor the heat and above all, the steam; open the “package” and continue cooking for another 5 minutes on each side, allowing the liquids to dry and the skin to crisp. For optimal taste on the palate, the white sea bass meat must be firm, moist and juicy.
Fillet the sea bass; once cooled, divide it into two bags for vacuum preservation. Apply medium suction power and medium sealing.
Store in the fridge for 7 days.
Set the Ultracombi to combined microwave mode at 800 W and grill at 180°C. As soon as the oven reaches the temperature and the message “Insert Food” appears, insert the pan and set the first 4 minutes. Then remove the pan to carefully turn the fish over and cook for another 4 minutes with the same settings. The result will be fantastic: a crisp skin with tender and juicy meat.