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	<title>Fish &#8211; Sous Vide Cooking</title>
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	<title>Fish &#8211; Sous Vide Cooking</title>
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		<title>Beetroot-infused Salmon</title>
		<link>https://www.sous-vide.cooking/beetroot-infused-salmon/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 07 Nov 2024 10:45:13 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Salmon]]></category>
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					<description><![CDATA[Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g [&#8230;]]]></description>
		
		
		
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		<title>Fish fingers</title>
		<link>https://www.sous-vide.cooking/fish-fingers/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Jul 2024 08:15:41 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish fingers]]></category>
		<category><![CDATA[recipe]]></category>
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					<description><![CDATA[Ingredients 1 kg of cod or white fish 15 g of salt 300 g of panko 400 g of egg 100 g of flour Preparation Clean [&#8230;]]]></description>
		
		
		
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		<title>Cod in green sauce with its cheeks cooked at low temperature</title>
		<link>https://www.sous-vide.cooking/cod-in-green-sauce-with-its-cheeks-cooked-at-low-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Apr 2024 07:40:12 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[bacalao]]></category>
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					<description><![CDATA[Ingredients: 200 g of desalted cod loin 15 g of olive oil 180 g of fish velouté sauce 5 g of freshly chopped parsley 55 g [&#8230;]]]></description>
		
		
		
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		<title>Pickled bonito (Tuna)</title>
		<link>https://www.sous-vide.cooking/pickled-bonito-tuna/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 07 Nov 2023 09:25:12 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bonito]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tuna]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24167</guid>

					<description><![CDATA[Ingredients: 400 gr of fresh Getaria bonito loin 8 gr of salt 600 gr of garlic oil 200 gr of sherry vinegar 100 gr of Txakoli [&#8230;]]]></description>
		
		
		
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		<title>Bonito (tuna) with aromatic piquillo pepper sauce and squid ink reduction</title>
		<link>https://www.sous-vide.cooking/skipjack-tuna-with-aromatic-piquillo-pepper-sauce-and-squid-ink-reduction/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 26 Oct 2023 09:25:13 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pepper sauce]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[Skipjack]]></category>
		<category><![CDATA[squid ink reduction]]></category>
		<category><![CDATA[tuna]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24077</guid>

					<description><![CDATA[Ingredients: 100g of fresh bonito 300g of piquillo peppers 60g of garlic oil 10g of peeled garlic 2g of Espelette pepper 300g of fish velouté 4g [&#8230;]]]></description>
		
		
		
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		<title>Sole à la Meunière</title>
		<link>https://www.sous-vide.cooking/sole-a-la-meuniere/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 Jun 2022 09:36:26 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[Meunière]]></category>
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		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredients: 150 g cleaned sole loin 80 g lightly browned butter 15 g lemon juice 20 g fish stock 5 g of chopped parsley Preparation: To [&#8230;]]]></description>
		
		
		
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		<title>Cured red mullet, mandarin orange and coriander</title>
		<link>https://www.sous-vide.cooking/cured-red-mullet-mandarin-orange-and-coriander/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 26 May 2022 09:42:03 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cured red mullet]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[red mullet]]></category>
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					<description><![CDATA[Ingredients: 1 red mullet loin 50 g of coriander 1 mandarin 150 g of sugar 150 g of salt 5 g of cardamom 200 g neutral [&#8230;]]]></description>
		
		
		
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		<title>Bluefin tuna belly with sour and spicy sauce</title>
		<link>https://www.sous-vide.cooking/bluefin-tuna-belly-with-sour-and-spicy-sauce/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 05 May 2022 10:03:39 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[belly]]></category>
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		<category><![CDATA[tuna]]></category>
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					<description><![CDATA[Ingredients: 200 g of bluefin tuna belly 60 g of butter 20 g of gochujang 10 g of soy sauce 30 g of mirin (sweet sake) [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide tuna confit with pickles</title>
		<link>https://www.sous-vide.cooking/sous-vide-tuna-confit-with-pickles/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 28 Sep 2021 10:00:21 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[tuna]]></category>
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					<description><![CDATA[Ingredients: 500 g seasonal tuna 2 pickled gherkins A piece of lemon peel in brine 20 g German-style pickle 10 g virgin olive oil 3 g [&#8230;]]]></description>
		
		
		
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		<title>Mackerel preserve with herbs</title>
		<link>https://www.sous-vide.cooking/mackerel-preserve-with-herbs/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 20 Jul 2021 21:08:03 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[Mackerel]]></category>
		<category><![CDATA[preserve]]></category>
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		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=21473</guid>

					<description><![CDATA[Ingredients: 700 g of fresh mackerel 1 tablespoon of olive oil 3 cloves of garlic 1 sprig of thyme Lemon peel Peppercorns Jars for preserving Preparation: [&#8230;]]]></description>
		
		
		
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