Recipe of the Month
A hearty sous vide pork tenderloin dish by Kyle Shirajudin, Head Chef at the Eagle Hotel, Llanrwst, North Wales.
Our Recipe Collection
What the team are cooking
Olivier Heitz shares one of his personal favourite recipes, with his take on sous vide monkfish.
by Olivier Heitz
I’m the European Sales Manager at Grant Creative Cuisine, and have previously worked in the Scientific sector. I enjoy cooking, exhibiting at trade shows with chefs and supporting our customer needs.
I originally cooked this recipe for my family to enjoy over Christmas. I cooked this dish using my Primo 10 sous vide water bath, preparing it the day before as this meant, I would just have to reheat the fish and drizzle over the sauce. This allowed me the time to spend with my family, instead of the kitchen. By cooking sous vide, this also meant my food was not overcooked.
I was born and still live in Strasbourg, France which is a perfect place for good food. I like sharing and discovering new delicacies with friends, as well as enjoying some of France’s best wines and cheeses! I also enjoy biking, playing tennis and running.