Sous vide Recipe Book 2018

1
Cut the apple into quarters,
remove the core, and cut
into slices. Place the apple
slices in a fan shape in the
vacuum-sealing bag.
2
Mix the salt, pepper, walnut
oil, and maple syrup, and
spread over the apple slices.
Coat the pork llet with the
mustard, lay on top of the apple
slices, and vacuum seal every-
thing. (See below for settings)
3
Cook the pork llet.
(See below for settings)
4
Remove from the
vacuum-sealing bag, briey
reduce the jus in a small pan.
5
On a cooktop sear the pork
on all sides and pour the
jus over the sliced pork llet.
Delicious served with mashed
potatoes.
Ingredients
40g apples
1tbsp hot coarse-grained
mustard (approx. 15g)
1tsp salt
½tsp pepper
1tsp walnut oil
1tbsp maple syrup
(approx.15g)
250g pork llet, ready to
cook
Preparation time:
approx. 1hour 15minutes
Cooking duration:
1hour
Step 2 settings
Vacuum seal the bag
Vacuum level 3
Step 3 settings
Cooking method: Sous-vide
Temperature: 145°F (63°C)
Duration: 1hour
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Fillet of pork with apple slices
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