Fish Sous-Vide Recipes

Roasted Monkfish, Fresh Peas, Black Garlic Aioli, and Pancetta

Ingredients: 350 g (12.3 oz) monkfish 200 g (7 oz) fresh peas 50 g (1.8 oz) black garlic 1 egg 30 g (1 oz) pancetta ibérica 100 g (3.5 oz) sunflower oil 20 g (0.7 oz) apple […]

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Kokotxas Thai

Ingredients:  500 g (1 lb) kokotxas (cod cheeks) 10 g (35 oz) garlic  10 g (35 oz) olive oil 5 g (18 oz) dried chiles Salt For the Thai sauce: 30 g (1 oz) green onion […]

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Sea bream carpaccio

Ingredients: 1 kilo cucumber 500g radish 200g green tomatillos 20g coriander 100g virgin olive oil 1 tbsp salt 1 sea bream pistachios Preparation: For the fermented […]

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Hake with kokotxas, parsley sauce and clams

Ingredients: 1 hake loin weighing about 220 g 2 hake kokotxas (throat muscles) 3 fine Galician clams Parsley Sauce Parsley pesto Chopped parsley Olive oil Salt […]

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Asian-style confit cod

Ingredients: Desalted cod loin (approx. 150 grams) 50 g soy sauce (low salt) 25 g rice wine 25 g sesame oil 5 g white pepper 10 […]

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Recipes for athletes: Salmon with curry, vegetables and cilantro pesto

Salmon with curry, vegetables and cilantro pesto INGREDIENTS: 170 g of salmon 10 g curry 15 g ginger 40 g orange juice 1 potato 100 g […]

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Sous-Vide Temperature & Time Guide for Fish Recipes
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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