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 used a wide range of Sammic equipment: potato peeler machines (to peel potatoes and carrots), professional orange juicer, multi-juicer, vacuum packing machine, sous-vide cooker, immersion blender, food processor machine and an commercial fryer. Bon appétit!

This will be the last one of the interesting video-series prepared by the winners of 3rd Sammic Scholarship Elisha Ben-Haim and Ruth Selby, as this is the last month of their 6-month, all-expense-paid stay in the Basque Country.

We would like to take this opportunity to give our best wishes to our two friends both professionally and personally, on their return. ¡Hasta siempre amigos!