Shellfish Sous-Vide Recipes

Shellfish cream royale

Ingredients 400 g of cream of shellfish soup (can be substituted with any purée or cream) 250 g of cream 150 g of pasteurised egg yolk 1 gelatine […]

Read more

Sous-vide marinated mussels

Ingredients: 500g of clean mussels 1 onion 30g fried tomato 50g white wine 50g vinegar 50g virgin olive oil 2 lemon skins 2 orange skins 5g […]

Read more

Lobster roll

Ingredients 2 shelled lobster tails 20g butter chives, to garnish 2 tablespoons mayonnaise 2 tablespoons lemon juice 10g shallot, chopped 5g capers, chopped 10g Dijon mustard […]

Read more

Scallops with Cauliflower and Mustard

Ingredients: 5 scallops 1 head cauliflower 30g (1 oz) ginger 30g (1 oz) mustard seeds 50g (1.8 oz) butter 1 clove garlic Salt Pepper Oil Preparation: For the cauliflower purée, […]

Read more

Razor Clams in Citrus Sauce

Ingredients: 300g (10.6 oz) fresh razor clams 50g (1.8 oz) salt 1,000g (1 qt) cold water For the citrus sauce: 80g (2.7 oz) razor clam water One lime Zest of […]

Read more

Seafood mexican tostada with sauce

Ingredients (for 1 portion): For the tostada: One corn tortilla wrap 40 g prawns and shrimps sautéed and cut into pieces 10 g octopus, sliced and […]

Read more
Sous-Vide Temperature & Time Guide for Seafood Recipes
Looking for cooking temperatures & times?

Sous-Vide Temperature & Time Guide for Seafood Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann