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Sous Vide: Fish and Seafood: Recipe Book
Sous Vide: Fish and Seafood: Recipe Book
Recipe Book
Sous Vide:
Fish and Seafood
Tony Botella
Recipe
Ingredients:
● 2500 gr wild sea bass
● 75 gr fresh natural spinach, sauteed
● 50 gr toasted pistachios
● Salt
Preparation
● Clean and remove scales, head and fish bones, to get both fillets.
Wash again and dry.
● Remove the meat from the belly but not the skin.
● Trim the lateral sides with a knife. To even up the thickness of both
fillets, make a cut but without removing any flesh. Fold the flap over
like a book, so as to fill the hole where the belly was. Both fillets will
look alike.
● Stretch cling film onto the work surface. Arrange both fillets to form
a rectangle, putting the tail of one of the fillets alongside the belly of
the other one.
● Make a cut to guide the placement of the spinach and pistachios.
● Roll it up, ensuring that the whole length has the same diameter.
● Vacuum pack and place in the bain marie at 65ºC for 45 minutes.
Chill and preserve not more than 21 days at 3ºC.
2
Tony Botella
Recipe
Preparation
● Open the cuttlefish on one side, just under one of its
side fins.
● Stuff the cuttlefish over a piece of film, wrap without
pressing, in order to keep its original shape.
● Vacuum pack and cook for 2 hours at 80ºC
● Blast chill. Expiration 30 days at 3ºC.
Regeneration
3
Tony Botella
Recipe
Preparation
For the monkfish
● Vacuum pack the loin with the garlic sauce. Cook at 65 ºC for 20
minutes.
● Blast chill and preserve for a maximum of 7 days. Open the bag,
separate the loin and sauce. Put the loin carefully on an oven tray.
● Bake in the oven for a few minutes. Once out of the oven, cover the
loin with the sauce.
● Serve
4
Tony Botella
Recipe
Mackerel in Asian
dressing
Ingredients:
Preparation
● Mix all of the Asian dressing ingredients in a bowl. Season the
piece.
● Vacuum pack the mackerel loins and dressing and apply the
maximum vacuum.
● Cook for 12 minutes at 65ºC. Open the bag, separate loins
and juice. Reduce the juice.
● Cut the loins. Paint them with some reduced juice and
decorate with spices.
5
Tony Botella
Recipe
Sailor´s clams
Ingredients:
Preparation
● Mix all ingredients in a bowl.
● Vacuum pack for one minute.
● Cook for 30 minutes at 65ºC.
● Blast chill, expiration time 10 days
Finishing:
● Preheat the oven between 200 and 220°C
● Open the bag and transfer the contents to an iron pot
previously preheated in the oven.
● Put in the oven until the clams open up.
● Remove from the oven and shake the pan before serving.
6
Tony Botella
Recipe
Mussels vinaigrette
Ingredients:
For the mussels
● 600 grs of fresh live mussels
● 400 grs water, Sechuan pepper,
thyme, rosemary and fresh oregano
● 12 peppers
Preparation
● Clean the mussels and remove any broken parts.
● Arrange them in a vacuum bag without overlapping.
Introduce herbs and pepper.
● Finish up by adding water and apply vacuum for one minute.
● Cook for 45 minutes at 80ºC.
Finishing:
● Open the bag and drain the mussels.
● Open them and remove the inner part, reserving one of the
two shells for presentation.
● Arrange the mussels on their shells.
● Emulsify vinaigrette with a whisk or blender.
● Drizzle with vinaigrette and finish with some pico de gallo.
7
Tony Botella
Recipe
Ingredients:
Preparation
● Micro chop all solid ingredients into the smallest pieces possible.
● Mix with all liquid ingredients.
● Arrange the desired avocado mousse serving in a crystal bowl.
● Cover with the Mexican pico de gallo.
● Serve very cold.
8
Tony Botella
Recipe
Ingredients:
Preparation
● Vacuum pack for one minute
● Cook at 80ºC for 5 minutes
● Blast chill
Notas
:
9
Tony Botella
Recipe
Para carabinero:
● A big fresh red prawn
● 20 grs Sinaloan shrimp sauce
● 1 fresh lemon
● Salt
Preparation
For the sauce
● Place all ingredients into a cooking bag.
● Apply maximum vacuum and cook for an hour at 65ºC.
● Cool and preserve at 3ºC for a maximum of 21 days.
● Open and whisk.
Recipe
Preparation
● Season the fish, and micro grate orange peel over the loins of
red mullet.
● Vacuum pack along with the reduction and the mint for one
minute.
● Cook for 10 minutes to 48ºC.
● Open the bag and serve.
11
Tony Botella
Recipe
Preparation
● Chop avocado, tomato, onion, chilli and coriander
● Mix with all the other ingredients.
12
Tony Botella
Recipe
Preparation
● Mix all ingredients in a metal bowl and stir with a spatula.
13