Fish Sous-Vide Recipes

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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Fried marinated hake with kimchi mayonnaise

Ingredients: 500g hake 2 garlic cloves Juice of half a lime 5g oregano 20g evoo 2g paprika 1 bay leaf 5g chopped coriander 1 tbsp frying […]

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Salmon gravlax, herbs and pickled cucumber

Ingredients: 200g salmon 100g salt 100g sugar 5g thyme 5g dill 5g white pepper 5g sage 1 cucumber 250g water 250g white vinegar 5g mustard seed […]

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Sous-vide cod brandade toast

Ingredients: 200g of unsalted cod 1 garlic 150g of olive oil 30g of milk 20g of potato flakes 1 loaf of bread Chives Radishes Preparation: First, […]

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Sea bass fillet with tomato vinaigrette and tangy cauliflower

Ingredients: 1 sea bass fillet 1 hard tomato 1 cauliflower 1 garlic clove 10g of honey 20cl of sherry vinegar Preparation: First of all, brunoise the […]

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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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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