Fish & Seafood

The delicate structure of fish and seafood requires it to be prepared with care and attention.

The use of exact-temperature cooking that sous vide offers teases out the many textures that make seafood such a wonderful culinary adventure and, with a little time, even those difficult-to-cook cephalopods can be tenderised.

Many of the fish and seafood recipes in this chapter are very simple, allowing their natural flavours to dominate.