All Sous-Vide Recipes
Scallops at 70 °C
Ingredients Flavoured cherry tomatoes: 70 g of different coloured cherry tomatoes 25 g of olive oil 5 g basil leaves 5 g of fresh oregano 150 […]
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Duck confit ingot
Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]
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Spiced sous-vide aubergine
Ingredients: 1 aubergine 30 g tajín condiment 50 g fresh cream 3 g of cumin 2 g of ginger 1 g of oregano 5 g of […]
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Coconut rice pudding
Ingredients: 150 g parboiled rice 200 g of milk 150 g of coconut milk 50 g of cream 4 g of cinnamon Caramelising sugar Preparation: To prepare […]
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Sole à la Meunière
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 […]
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Cured red mullet, mandarin orange and coriander
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 […]
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