Fish Sous-Vide Recipes

Pickled bonito (Tuna)

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 […]

Read more

Bonito (tuna) with aromatic piquillo pepper sauce and squid ink reduction

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 […]

Read more

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 […]

Read more

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 […]

Read more

Bluefin tuna belly with sour and spicy sauce

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) […]

Read more

Sous-vide tuna confit with pickles

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 […]

Read more
Sous-Vide Temperature & Time Guide for Fish Recipes
Looking for cooking temperatures & times?

Sous-Vide Temperature & Time Guide for Fish Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann