Scallop/Leek/Ash: Pickled Vegetables

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Pickled Vegetables

  • 1 cooked beetroot, diced 1 cm x 1 cm
  • 1 large shallot, thinly sliced on a mandoline
  • 30 s


Place all the vegetables separately in sous vide bags and cover with some of the pickling juice. Compress on full power and leave in the bags until needed.