Sous vide Recipe Book 2018

1
Cut the monksh into
4pieces. Rinse the orange
under hot water and grate the
zest.
2
Place the monksh llet in
the vacuum-sealing bag with
1tsp grated orange zest and
all the other ingredients and
vacuum seal.
(See below for settings)
3
Cook the monksh llet.
(See below for settings)
4
Remove from the
vacuum-sealing bag and
serve immediately. Delicious
served with fresh white bread or
peeled potatoes.
Ingredients
240g monksh llet
1unwaxed orange
5g fresh tarragon, coarsely
chopped
½–1tsp ground black pepper
1–2tsp salt
20g olive oil
1tsp lemon juice
Preparation time:
approx. 40minutes
Cooking duration:
25minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 3
Step 3 settings
Cooking method: Sous-vide
Temperature: 143°F (55°C)
Duration: 25minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Monksh in herb jus
Fish36