The third dish we made was a bone in loin of bass. We initially removed the filets from the bone and then cleaned them up of skin and blood line. We then took the backbone from the fish and used scissors to cut off the rib bones. We applied acitva to the backbone and the fish and put the bone back in place. We then brushed the fish with potato oil and cooked it sous vide for 15 minutes at 52.5 °C. When the fish was cooked, we slid it out of the bag and cleaned up the exterior of the bone. We then cut the fish into pieces and brushed them with smoked citron marmalade. The fish was put on the plate and then dressed with a blend of potato oil and the juices from a rare cooked rib-eye. A grinding of black pepper completed the dish.
