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Sous-Vide Temperature & Time Guide for Fish Recipes
Fish Sous-Vide Recipes
Trout salad at 42ºC (107,6ºF)
Trout salad at 42ºc (107,6ºF) with pickled apple and mustard
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Toast with marinated mackerel
Mackerel is an oily so-called “blue” fish that can be prepared in many ways. Abundant in the Basque Country and all along the Cantabrian coast, the […]
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Sous-vide cooked cod (“Bacalao al pil-pil”)
Bacalao al Pil Pil is a traditional dish from the Basque Country (el Pais Vasco); and is well known all over Spain, and popular with Spaniards […]
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Hake fillets flavored with garlic and bay
With this post we show you a recipe using SAMMIC Equipment. This time we are going to prepare hake fillets flavored with garlic and bay using the […]
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Sous Vide Cooked Hake with Carrot Puree: Video-recipe
Our friend and BasqueStage Scholar Ruth Selby prepares a hake-based dish at Sammic’s headquarters in Azkoitia: sous-vide cooked hake with carrot and orange puree. To prepare it, she has […]
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