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Sous-Vide Temperature & Time Guide for Fish Recipes
Fish Sous-Vide Recipes
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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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) […]
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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 […]
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Mackerel preserve with herbs
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: […]
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Marinated anchovies
Ingredients: 500 g of fresh anchovies 80 g of cider vinegar 20 g of water 150 g of smooth olive oil 20 g of ginger 1 […]
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