Sous Vide: Pacific Halibut
Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.
Sous Vide: Octopus, Mediterranean Style
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
Sous Vide: Trout “au bleu”
Traditional truite au bleu utilizes live trout, frequently difficult to acquire. This adapted recipe is evocative of the original concept.