Fish Dishes

Cooking in sealed vacuum pouches at low temperature opens up the ability to cook food without the cooking medium affecting the flavor or structure of the food. The vacuum pouch traps flavor and moisture under pressure around the product, this enhances the natural flavor of the item and maintains the structural integrity of the item.

The recipes that are included in this section come from both Dales own collection and from friends of Sous Vide Australia.

Hiramasa Kingfish with fresh ginger and pomegranate salad

Monkfish with pickled cauliflower

Poached Atlantic Salmon with Iberico Jamon, asparagus and coffee oil.

Salmon with A la grecque fennel and spanish onion

Fennel lime sumac prawns on Russian salad