Fish

Cod and aubergine salad

Roasted aubergine Ingredients: 1 aubergine 1 tbl salt Preparation: First, burn the aubergines with a blowtorch. Then, peel them, season them with salt and pepper and […]

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Cured sea bass, avocado cream and pickles

Ingredients: Cured sea bass 1 sea bass of approx. 500g 200g salt 200g sugar Phu Quoc island green pepper Ingredients: Avocado cream 2 avocados 1/2 spring […]

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Salmon marinated in maple syrup

Ingredients: One salmon loin of approximately 150 g, around 2.5 cm thick Salt Pepper 1 sprig of dill 25 g maple syrup 1 potato 1 small […]

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Salmon with ginger and lime oil

Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]

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Trout salad at 42ºC

Trout salad at 42ºc with pickled apple and mustard

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Toast with marinated mackerel

Mackerel is an oily so-called “blue” fish that can be prepared in many ways. Abundant in the Basque Country and all along the Cantabrian coast, the […]

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Cod salad

Cod salad by Enrique Fleischman Ingredients 100 gr of codfish 1 garlic bulb Oil Lettuce leaves Guacamole 5 ripe avocados 1 spring onion 2 lemons 5 coriander […]

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Sous-vide cooked cod (“Bacalao al pil-pil”)

Bacalao al Pil Pil is a traditional dish from the Basque Country (el Pais Vasco); and is well known all over Spain, and popular with Spaniards […]

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Hake fillets flavored with garlic and bay

With this post we show you a recipe using SAMMIC Equipment. This time we are going to prepare hake fillets flavored with garlic and bay using the […]

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Sous Vide Cooked Hake with Carrot Puree: Video-recipe

Our friend and BasqueStage Scholar Ruth Selby prepares a hake-based dish at Sammic’s headquarters in Azkoitia: sous-vide cooked hake with carrot and orange puree. To prepare it, she has […]

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