Chilean Sea Bass

Sous vide chilean sea bass on rice with corn broth, arugula salad, and the remainder of last night’s sauvignon blanc.

This was a tasty improvisation. I had some corn broth (made by simmering fresh sweet corn cobs after the corn is cut off) in the freezer. I decided to reduce it down with some granulated garlic and piment d’espelette to serve with fish over rice leftover from last night.