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Sous-Vide Temperature & Time Guide for Fish Recipes
Fish Sous-Vide Recipes
Beetroot-infused Salmon
Ingredients: 240 g of cleaned salmon 180 g of cooked beetroot 50 g of water 220 g of crème fraîche 3 g of salt 2 g […]
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Fish fingers
Ingredients 1 kg of cod or white fish 15 g of salt 300 g of panko 400 g of egg 100 g of flour Preparation Clean […]
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Cod in green sauce with its cheeks cooked at low temperature
Ingredients: 200 g of desalted cod loin 15 g of olive oil 180 g of fish velouté sauce 5 g of freshly chopped parsley 55 g […]
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Pickled bonito (Tuna)
Ingredients: 400 gr of fresh Getaria bonito loin 8 gr of salt 600 gr of garlic oil 200 gr of sherry vinegar 100 gr of Txakoli […]
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Bonito (tuna) with aromatic piquillo pepper sauce and squid ink reduction
Ingredients: 100g of fresh bonito 300g of piquillo peppers 60g of garlic oil 10g of peeled garlic 2g of Espelette pepper 300g of fish velouté 4g […]
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Sole à la Meunière
Ingredients: 150 g cleaned sole loin 80 g lightly browned butter 15 g lemon juice 20 g fish stock 5 g of chopped parsley Preparation: To […]
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