Sea Bass

Sous vide Chilean sea bass with piquillo pepper sauce on Venere black rice, kale, and blistered shishito peppers. Wine: Andrew Murray Viogner 2017.

This was a delicious meal, and it came together quickly after a busy day. The sauce was great (And very simple: I puréed some canned piquillo peppers with olive oil, salt, granulated garlic, granulated onion, and piment d’espelette, then I adjusted acidity with a splash of red wine vinegar). This is a type of rice we hadn’t tried before, and we both rather liked it. The wine was a superb Viogner.