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.
Sous Vide Celery Remoulade
Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.