Halibut Sous Vide
…with green beans and butternut squash spirals Serves 4 INGREDIENTS 4 (6 oz/180 g each) halibut fillets 1 stick (4 oz/113 g) unsalted butter Salt, …
Scampi
Serves 2 as a meal, 6 as an appetizer INGREDIENTS 12 ounces (12 large/300 g) prawns or langoustine*, peeled and deveined 4 cloves roasted garlic, …
King Salmon – Simple and Delicious
Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember …
Salmon Steaks with Artichokes and Dill Caper Hollandaise
Courtesy of Chef Craig Plainfield Serves 4 For the salmon 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed* ½ cup (120 g) …
Raw Oysters – Sous Vide Firmed
Courtesy of Chef Steps Serves 2 INGREDIENTS 12 oysters in their shells, very fresh (unopened and smelling of the sea) Champagne Mignonette Sauce, below (or …
Gravlax (Cured Salmon)
From: SousVide The Art of Precision Cooking (www.souvidetools.com) Makes about 6.5 ounces (600 g) INGREDIENTS 4 tablespoons (60 g) salt 4 tablespoons (60 g) sugar …
Cranberry-BBQ Salmon Sous Vide
Recipe and photographs courtesy of Liz Harris (Floating Kitchen) Serves 2 INGREDIENTS 2 ( 5-ounces/145 g each) boneless salmon fillets (skin on or off) Fresh …
Confit of Cod
…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS …
Oil-poached Fish (Italian Christmas Dish)
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 Traditional fare for the Italian celebration of the Night of the Seven Fishes. INGREDIENTS For the …
Grilled Sous-Vide Octopus…
…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette Courtesy of Stephane Lemagnen (zencancook.com) Serves 4 INGREDIENTS For the sous-vide octopus 8 cups (1.9 liters) water …
Salmon with Caramelized Lemon Chili Maple Syrup Glaze
Courtesy of Clarks Maple Syrup, as featured in Female First Serves: 4 INGREDIENTS 4 (2 ½ ounce/60g portions) fresh salmon fillet, scaled 1 ½ tablespoons …
Fish Tacos
Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 (multiplies easily) INGREDIENTS For the fish 1 pound (455 g) thick, flaky fish, such as cod/ …
Salmon Burgers Sous Vide
Serves 4 INGREDIENTS 1 pound (454 g) salmon, skin and pin bones removed 5 tablespoons (80 g) kosher salt, for brining 1 quart (0.9 liters) …
Lutefisk Sous Vide
Courtesy of Lars Ringnes (Sous Vide Norge) Makes 4 to 6 servings INGREDIENTS 1 lutefisk salt unsalted butter Maldon salt flakes and additional butter for …
Sticky Asian Salmon
Courtesy of Karen Booth (Lavender and Lovage) Serves 2 INGREDIENTS 2 (5 ounce/150g portions) boned salmon steaks or fillets (skin on or off) 1 teaspoon …
Clementine and Sous Vide Salmon Salad with Wasabi Dressing
Courtesy of Karen Booth of Lavender and Lovage. Serves 2 as a main, 4 as an appetizer INGREDIENTS 1 bag (110 g) mixed greens (mache, arugula/rocket, …
Creamy Salmon and Orange Pasta with Mixed Herbs
Courtesy of Karen Booth (Lavender and Lovage) Serves 4 INGREDIENTS 12 ounces (350 g) penne pasta 2 (5 ounce/350 g portions) sous vide cooked (warm) …
Mediterranean Style Cod Sous Vide
Courtesy of Jan Bennett (A Glug of Oil) Serves 2 INGREDIENTS For the fish 2 (1-inch/2.5 cm thick) pieces cod, boneless and skinless (any length …
Diver Scallops
Courtesy of Chef Josh Horrigan (The Chef’s Academy) Serves 2 as an entrée, 4 to 8 as an appetizer INGREDIENTS 8 Diver scallops preferably U-10 …
Smoked Haddock and Poached Egg
Courtesy of Dominic Franks (Belleau Kitchen) Serves 2 INGREDIENTS 2 fillets smoked haddock 1 lemon, sliced 1 handful lemon thyme freshly ground pepper 2 large …