Fish Sous-Vide Recipes

Horse Mackerel with red peppers

Mackerel Ingredients: 1 Mackerel 600-800 g Lemon zest Salt Preparation: First, clean the mackerel, season and flavour it with the lemon zest. Next, vacuum package and […]

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Cod and aubergine salad

Roasted aubergine Ingredients: 1 aubergine 1 tbl salt Preparation: First, burn the aubergines with a blowtorch. Then, peel them, season them with salt and pepper and […]

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Cured sea bass, avocado cream and pickles

Ingredients: Cured sea bass 1 sea bass of approx. 500g 200g salt 200g sugar Phu Quoc island green pepper Ingredients: Avocado cream 2 avocados 1/2 spring […]

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Salmon marinated in maple syrup

Ingredients: One salmon loin of approximately 150 g, around 2.5 cm thick Salt Pepper 1 sprig of dill 25 g maple syrup 1 potato 1 small […]

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Salmon with ginger and lime oil

Salmon is one of the richest fish in omega-3 and protein and it is also one of the few that can be found in freshwater as […]

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Trout salad at 42ºC (107,6ºF)

Trout salad at 42ºc (107,6ºF) with pickled apple and mustard

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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