When you get your hands on a good fish like brill, it’s important not to ruin it during preparation. With sous vide, you can ensure that you get it just right, so the delicious fish becomes juicy as it deserves. We have the recipe from the book: “Sous Vide Handbook“, where the author writes the … Read more
Turbot is a delicious fish with delicate and firm white flesh. It is very well-suited for frying and steaming, as it does not lose its firmness during cooking. Here, we have cooked the fish using Sous Vide, a method that is particularly suitable for fish. The gentle and precise cooking ensures that the delicate fish … Read more
Ceviche is raw fish that is marinated in lime or lemon juice. The acidity from the juice ensures the preparation of the fish, which turns white and has a matte appearance, almost as if it had been cooked.