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Fish & Seafood

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At Home with Sous Vide
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About
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.

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