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.

 

Marcus Wareing

I have been using Grant water baths in my kitchen at The Berkeley for a number of years and continue to find them a great asset. They enhance traditional cookery methods and allow us to develop new ideas for menu changes. The water baths are highly reliable and withstand constant use whilst maintaining consistent temperatures. They are an invaluable addition to our kitchen.

Marcus Wareing

Recipe Book - Superb Seafood

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