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Sous-Vide Temperature & Time Guide for Seafood Recipes

Ingredients: 2 l of water 200 g of onion 200 g of leek 20 g of garlic cloves 350 g of prawn heads and skins 150 […]
Read moreIngredients Flavoured cherry tomatoes: 70 g of different coloured cherry tomatoes 25 g of olive oil 5 g basil leaves 5 g of fresh oregano 150 […]
Read moreIngredients 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 moreIngredients: 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 moreIngredients 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 moreIngredients: 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, […]
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