Recipe Book - Superb Seafood

Recipe Book - Superb Seafood

From perfectly cooked salmon to fresh lobster and shrimp, this selection of sous vide recipes makes cooking seafood simple. To get started, all you need is a temperature controlled water bath, some good quality ingredients and our simple step by step guide to help you along the way.

 

Gerard Dehaye

I was one of the first users of the Immersion Circulator in the early 2000’s when I worked with Michel Bras at his 3 Michelin star restaurant Laguiole in France. I have been working with the Vortice Portable Immersion Circulator for several months now, and can only praise the qualities of this device, both by the volumes it can cook and also its excellent temperature stability.

Whether slow cooking for 72 hours, or quick cooking for delicate items such as fish, the Vortice is perfect for professionals or individuals who are just trying to cook using an alternative culinary technique.

Gerard Dehaye
Chef

Recipe Book - Superb Seafood

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