About this document
Sous Vide Seafood Recipes Guide by Sitabjo Bagchi is a document available to read on EtoBox.
The document provides instructions for preparing three seafood dishes sous vide: 1) Salmon with anchovy butter and citrus tea served with pea spheres. 2) Poached cod with octopus, artichoke puree, and parsley oil. 3) Monkfish with prawns, potato, and suquet sauce made from tomato, pepper, and fish stock. Detailed preparation steps are provided for each ingredient and component of the dishes.
- Author
- Sitabjo Bagchi
- Language
- EN