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 …
Salmon Rillettes
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 6 INGREDIENTS ½ pound (227 g) center-cut salmon fillet, skin and pin bones removed sea salt, …
Calamari Fra Diavolo with Squid Ink Pasta
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 …
Sous Vide Copper River Salmon
Courtesy of Vivian Peterson of V Top Secret Chef Learn more about this Seattle Sous Vide Cooking class here. Serves 4 INGREDIENTS 4 Salmon fillets, skin …
Halibut with Citrus Beurre Blanc Sous Vide
Serves: 4 INGREDIENTS 4 (6 ounce/180 gram) halibut fillets 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter …
Achiote Rubbed SousVide Salmon
with Chorizo Arepa, Poblano Chile Sauce and Mango Salsa Courtesy of Chef Lenard Rubin Serves 4 INGREDIENTS For the salmon 4 small salmon filets, about …
California Princess Roll – Paleo Sushi
Courtesy of simplypaleo.com INGREDIENTS For the steak 1 TX Organics Grass-fed (or other) top sirloin Salt and pepper to taste 1 tablespoon (14 g) butter …
Chile Lime Salmon Sous Vide
Serves 2 INGREDIENTS For the salmon 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed 1 ½ teaspoons (7.5 …
Butter Poached Sous Vide Lobster
Serves 2 INGREDIENTS 2 (4 to 5 ounce/115 to 145 g) lobster tails, defrosted, 6 tablespoons (86) unsalted butter, cut into pieces Kosher or sea …
Lobster Linguini Sous Vide
Courtesy of Pam McKinstry (svkitchen.com) Serves 4 INGREDIENTS For the linguini 4 (4 to 5 ounce/115 to 145 g) lobster tails, defrosted, 4 tablespoons (57 …
Jambalaya Sous Vide
It’s Mardi Gras, so as they say in Nawlins: laissez les bon temps rouler! What better way to celebrate than with one of the signature …
Chef Raymond Blanc’s “Grilled” Turbot
With Caramelised Fennel and Red Wine Sauce Courtesy of Chef Raymond Blanc Serves 4 INGREDIENTS For the turbot 4 (5 ounce/150g) turbot steaks, cut through …
Sweet Corn Risotto with Diver Scallops
Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. …
Poached Salmon Sous Vide
Courtesy of Sally MacColl of svkitchen.com Serves 4 INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones …
Shrimp with Vanilla Butter
Courtesy of Tom and Linda Ryalls of SVKitchen.com Serves 4 as an appetizer or 2 as a main course INGREDIENTS 1 vanilla bean 12 ounces …
Maple Soy Cured Sous Vide Salmon Belly
Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) …
Gefilte Fish Sous Vide
Courtesy of Chef Yair Feinberg INGREDIENTS 12 slices (5 ounces/150g) white drum, about 1-1/4 inch/3cm Zest of one lemon Zest of one orange 2 tablespoons …
Halibut Beurre Rouge
…with Shaved Asparagus, Morels, and Heirloom Potatoes Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois Serves 4 Cooking time: 20 minutes INGREDIENTS 4 (6 …
Sea Bass with Edamame
Seabass with Edamame, Endive, and Shimeji Mushrooms Courtesy of Recipe Contest Winner, Arthur Chang INGREDIENTS 1 pound (452 g) sea bass filet (halibut and turbot will work …
Honey-Glazed Salmon
Serves 4 INGREDIENTS 4 (4-ounce/113g) salmon fillets 1 tablespoon (15 ml) olive oil 1 lemon, zest only salt and pepper to taste 1/4 cup (60 …