Sous vide Recipe Book 2018

Contents
Foreword 3
Contents 5-7
History 8
The advantages of this
cooking method 9
Vacuuming 10
A step-by-step guide to
sous-vide 11-16
Introducing
Marcus Schneider 17
Cooking charts 18-19
Fish
Italian style llet of
sea bream 22
Bourbon vanilla shrimp 24
Scallops provençale 26
Cod with citrus zest 28
Salmon with dill 30
Rose sh ragout with
sun-dried tomatoes 32
Fillet of plaice with bacon 34
Monksh in herb jus 36
Meat
Oriental duck breast 40
Oriental chicken legs 42
Roulade of veal with
Mediterranean lling 44
Saddle of lamb in Mediter-
ranean red wine sauce 46
Corn-fed breast of poulard
with a Parmesan crust 48
Beef tenderloin 50
Fillet of pork with
apple slices 52
Lemon chicken 54
5