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
Meunière-style Turbot – this recipe is almost a bit vulgar, but without a doubt the best “fish fillet” I have ever tasted. I was at my local fishmonger and, as always, I asked him the question: “What should I eat?” He usually picks out a delicious fish that is in season. He started by showing … Read more
There are almost no fish that can compare to turbot, and it should preferably be prepared as simply as possible, if you ask me. Salt-crusted turbot is always a hit when guests are over, and it’s a fantastic dish! It’s beautiful, simple, and incredibly delicious. The wow factor isn’t something to ignore either when you … Read more
Turbot is a delicious fish with delicate and firm white flesh. It is very well suited for frying and steaming, as it doesn’t lose its firmness. Try this recipe for cured and fried turbot the next time you crave a delicious piece of fish. Don’t be put off by the word curing, which may sound … 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.