Sous vide Recipe Book 2018

1
Halve the vanilla pod length-
ways and scrape out the
pulp. Place both the pulp and
the pod with the other ingredi-
ents in the vacuum-sealing bag
and vacuum seal.
(See below for settings)
2
Cook the shrimp.
(See below for settings)
3
Remove from the vacu-
um-sealing bag and serve as
an exquisite starter with tagli-
atelle or fresh bread.
Ingredients
½vanilla pod
8raw shrimp (14g each),
peeled and deveined
½tsp coarsely crushed pink
peppercorns
¼tsp sea salt
50g cream
Preparation time:
approx. 30minutes
Cooking duration:
20minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 2
Step 2 settings
Cooking method: Sous-vide
Temperature: 133°F (56°C)
Duration: 20minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Bourbon vanilla shrimp
Fish24