Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpoweringly hot.

DO I USE FRESH OR FROZEN MAHI-MANI FILETS FOR THIS RECIPE?

When possible, I prefer to use fresh fish, but this is not always possible for everyone. This recipe works well with frozen Mahi-mahi filets.

Make every effort to ensure that your fish is sustainably sourced and responsibly caught.

CAN THIS RECIPE BE MADE AHEAD?

If you want to batch cook or add this recipe to your weekly meal prep plan, I recommend making the sauce ahead of time and vacuum sealing the fish filets.

Once the fish has been placed in the bags, it is ready to be frozen for later use.

There is no need to thaw and then refreeze the fish if you are using frozen fillets. Simply place the cooled sauce in the freezer bag with the Mahi, vacuum seal, and freeze.

CAN THIS RECIPE BE MADE WITH ANOTHER TYPE OF FISH?

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This recipe would work well with sea bass or tilapia. If you’re not sure what fish to use in place of the Mahi-mahi, ask your grocery store’s seafood manager to recommend a mild, meaty white fish.

If you find a good deal on a sea bass, buy a few extra steaks and try my Sous Vide Sea Bass recipe, which combines sea bass with roasted tomatoes, olives, corn, and capers.

DO I NEED A SOUS VIDE CIRCULATOR OR SOUS VIDE MACHINE FOR THIS RECIPE?

If you don’t have a sous vide circulator or machine, you can cook this recipe in a countertop multi cooker; however, make sure it has an integrated Sous Vide function.

This feature is not available on the majority of countertop multi cookers. You know, the Fissler Supreme Multi Pot.

The German company known for their pressure cookers and high-quality cookware makes sous vide cooking simple and approachable for the home cook.

DOES THE SOUSPREME MULTI POT HAVE OTHER FEATURES BESIDES SOUS VIDE?

The Souspreme is a multi-cooker that has 18 one-touch cooking programs that range from steaming to sautéing to sous vide, fermenting, and many more.

This one countertop appliance is ideal for soups, meats, stews, poultry, grains, beans, chili, yogurt, dough, and cake—the list goes on!

SOUSPREME MULTI POT TIPS FOR SOUS VIDE:

• Begin with a cup of hot tap water. This reduces the heat time of the sous vide function. The average household hot water temperature is around 120 degrees Fahrenheit.

• While the machine is heating up, close the lid on the Souspreme.

• Instead of using the water displacement method, vacuum seal the fish. The Souspreme will need to cook with the lid on, and there is no place to clip the bag.

• Wait for three beeps to indicate that the Souspreme has reached temperature and is ready for your fish to be placed in the water bath.

INGREDIENTS YOU’LL NEED:

• Filets of mahi-mahi
• coconut milk (unsweetened)
• 1 lime zest plus fresh lime juice
• Red curry paste from Thailand
• sugar
• peeled and minced fresh ginger
• minced garlic cloves
• sauce de poisson
• chopped fresh cilantro, plus more for garnish
• minced scallions, plus more for garnish
• Rice

HOW TO MAKE SOUS VIDE MAHI-MAHI WITH THAI COCONUT CURRY SAUCE

1. Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.

2. To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.

3. Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.

4. Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.

5. Remove the pan from the heat and turn it off.

6. Mix in the cilantro and green onions. Season to taste with salt and pepper.

7. Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.

8. 1/4 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.

9. Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.

10. Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.

11. Close the Souspreme’s lid, lock it, and open the vent.

12. Once the machine has reached temperature, the cooking time will begin.

13. Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.

14. Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.

MAHI-MAHI WITH THAI COCONUT CURRY SAUCE TIPS:

• Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.

• Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.

• Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.

Frequently Asked Questions

Sous Vide Mahi-mahi Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings

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Description

Mahi-mahi with Thai coconut curry sauce is a simple fish recipe with Thai flavors. Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpowering with heat.

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Ingredients

• 4 4-ounce Mahi-mahi Filets
• 1 13.5 ounce can unsweetened coconut milk
• 1 tablespoon fresh lime juice plus zest of 1 lime
• 1 tablespoon Thai red curry paste
• 1 teaspoon sugar
• 4 teaspoons fresh ginger peeled and minced
• 2 garlic cloves minced
• 1 teaspoon fish sauce
• 2 tablespoons fresh cilantro chopped plus more for garnish
• 2 tablespoons scallions minced plus more for garnish
• 1 cup Rice

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Instructions

1. Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.
2. To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.
3. Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.
4. Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.
5. Remove the pan from the heat and turn it off.
6. Mix in the cilantro and green onions. Season to taste with salt and pepper.
7. Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.
8. 14 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.
9. Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.
10. Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.
11. Close the Souspreme’s lid, lock it, and open the vent.
12. Once the machine has reached temperature, the cooking time will begin.
13. Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.
14. Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.

Notes

Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.

Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.

Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.

• Category: Fish
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 4 servings
• Calories: 256kcal
• Sugar: 2g
• Sodium: 390mg
• Fat: 3g
• Saturated Fat: 2g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 149mg

Keywords: Sous vide, sous vide mahi mahi, sous vide fish, sous vide mahi mahi recipe, mahi mahi recipe

Other recipes to try:

Sous Vide Mahi Mahi with Mango Salsa

Sous Vide Coconut Mahi Mahi With Binakol Paella Cakes

Sous Vide Mahi Mahi with Lime, Ginger & Cilantro Sauce

Cooking lobster is incredibly simple with the sous vide method, and no searing is required. This no-fail butter-poached lobster recipe yields restaurant-quality seafood at home!

PERFECT SOUS VIDE LOBSTER

This sous vide lobster recipe takes the guesswork out of cooking and will have you cooking like a pro in no time.

It’s far superior to baking, steaming, or any other method, and it ensures perfect lobsters every time! Dip them in melted butter – OMG, it’ll be the best lobster you’ve ever had!

When it comes to impressive gourmet entrées for special occasions like Valentine’s Day and holidays, lobster is one of my top picks.

However, it is very easy to overcook lobsters, which can become chewy and rubbery. Because they are so expensive, cooking them can be quite stressful.

WHY THIS RECIPE WORKS?

• Slowly cooking lobster tails prevents the meat from becoming chewy or rubbery. As a result, sous vide is the ideal method for preparing lobster!

• This is, in my opinion, the most flavorful way to prepare lobster. The lobster tails are sealed in a bag with butter and herbs, allowing the flavor to permeate the meat. You get all the flavor of a butter poached egg with less effort!

• After coming out of the sous vide water bath, most proteins (like these sous vide turkey thighs) need to be seared/browned. With lobster tails, this isn’t necessary. Simply take them out of the sealable bag and serve with warm butter. There’s no need to sear!

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INGREDIENTS YOU’LL NEED

• Lobster: Look for active lobster (unless it’s frozen). They should feel substantial for their size. The tails should curl and their claws should flail at you.

• Lemon: It gives the lobster a wonderful flavor.

• Garlic: It adds depth and complexity to this dish, as well as a deep, rich flavor.

• Butter: Butter poached lobster meat is extremely tender and flavorful.

• I used regular salt, but you could also use sea salt or coarse salt.

• Freshly ground black pepper yields the best results.

Lemon and butter are a winning combination that complements the lobster meat perfectly! Scroll down for the complete printable recipe.

HOW TO PREPARE LOBSTER FOR SOUS VIDE COOKING?

Most recipes remove the meat from the shell completely when cooking lobster tails in a sous vide water bath, but you’ll lose the beautiful presentation.

My version employs a simple trick to create a lovely butterfly presentation. Simply cut the shell lengthwise in the middle to allow you to peel back the shell.

The lobster meat is then exposed so that it can be properly cooked while also absorbing all of the delicious flavor.

The simplest method is to cut the shell in the middle with sharp scissors. You should also cut any sharp edges that could tear the bag (watch the video for details).

WHAT TO LOOK FOR WHEN BUYING LOBSTER TAILS?

Don’t overthink this procedure. Your first priority should be to obtain what you can afford. From there, you can:

• Purchase as fresh as possible lobster tails. On the packaging, look for terms like “day boat” and a best by date that is far in the future.

• It’s fine if they’ve been frozen or if you buy them frozen, but look for language that indicates they’ve only been frozen once and don’t “refreeze” them yourself (of course, if you buy frozen, you can keep them frozen).

• Cold water lobster tails are typically of higher quality than warm water lobster tails, but if warm water is all you can find/afford, don’t sweat it too much.

HOW TO COOK SOUS VIDE LOBSTER TAILS?

The rest is simple once you’ve cut the lobster shell. Every time, sous vide cooking yields delicious and tender lobster tails!

1. The sous vide machine should be preheated to 140°F (60°C).

2. Using the handle end of a spoon, separate the meat from two sides of the shell, and lift the meat up with the tail still attached to the shell.

3. Season the lobster tail with salt, pepper, and garlic powder to taste. Place small pieces of butter on top, then re-insert the meat into the shell.

4. In a zip-lock bag, combine lemon slices and seasoned lobster tails. The bag should then be vacuum-sealed using the “water displacement” technique. (If you have a vacuum sealer, you can use it.)

5. In a water bath, cook the lobster tail for 45 minutes to 1 hour.

6. When the timer goes off, you can serve immediately because there is no need for searing.

TEMPERATURE AND DONENESS

My preferred temperature range is 140°F to 150°F, which results in a tender and juicy lobster with a firm texture.

If you want to experiment with different levels of doneness, the guidelines for doneness are listed below.

HOW LONG DOES IT TAKE TO SOUS VIDE LOBSTER?

The cooking time is determined by whether or not the lobsters are par-cooked.

It can take as little as 20 minutes if it is quickly boiled before sous vide cooking. It takes 45 minutes to an hour if it is completely raw.

If the shells are removed, the cooking time varies. When the meat on lobster tails is not covered by shells, the meat cooks faster.

I exposed the meat for this recipe by cutting the shell in the middle but leaving the shell on for a beautiful presentation, and it cooked for about 45 minutes.

If you leave the lobster in the warm bath for too long, it will become mushy.

CAN I SOUS VIDE FROZEN LOBSTER TAILS?

Yes! If the shells have already been removed, you can cook it directly from frozen; just add an additional 20 minutes of cooking time.

Otherwise, thaw the lobster partially until you can cut the shell in the middle.

Simply seal the lobster tails in a zip-lock bag, squeeze out all the air, and submerge the tails in cold water in a large bowl. After 10-15 minutes, you should be able to cut the shell.

SOUS VIDE LOBSTER TAILS SERVING SUGGESTIONS

You can serve the tails immediately after removing them from the water bath. You can leave the meat inside the shell, but I chose to lift it up for a more visually appealing presentation.

Drizzle with lemon juice, top with parsley, and dip in melted butter. Here are some side dishes I’d serve with them:

• Broccoli Steamed
• Beans, Green
• Potatoes Mashed
• Beets

EXPERT TIPS

• Before cooking the lobster tails in the water bath, remove them from their shells.

• I recommend parboiling the lobsters first to make it easier to remove the delicate lobster meat from the shells.

• Be careful not to leave the lobster tails in the water bath for more than 45 minutes, or they will become mushy.

• It’s critical to remove the air from your sealable bag before placing it in the water bath to keep bacteria out.

• To ensure that the lobster tails cook safely and properly, immerse them completely in the water bath. If the bag begins to float, open it, let the air out, and then reseal it.

• You can also use a sous vide sinker weight to keep the bag from floating.

Frequently Asked Questions

Perfect Sous Vide Lobster Tails Recipe To Try

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings

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Description

These Sous Vide Lobster Tails are tender, juicy, and bursting with lemon butter flavor. Cooking lobster is no longer intimidating thanks to the sous vide method. It’s a no-fail recipe that yields the most delectable restaurant-quality dish at home!

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Ingredients

• 2 lobster tails
• ▢2 tablespoons unsalted butter cut into 6-8 small pieces (Plus more for dipping)
• ▢1 clove minced garlic
• ▢1/4 teaspoon salt
• ▢1/4 teaspoon black pepper
• ▢2 large lemons cut into slices
• ▢chopped parley optional

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Instructions

1. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 140°F (60°C). (If you prefer a firmer texture, raise the temperature to 150°F.)
2. To prepare the lobster tail, use sharp scissors to cut along the middle of the top shell towards the tail’s fins (do not cut through the end). Make certain that you cut in a straight line.
3. Separate the meat from the shell with the handle end of a spoon, then slowly pull out the shell. Lift the meat gently up and out of the shell while the end is still attached to the shell.
4. Season the meat with salt, pepper, and garlic powder. Then re-insert the meat into the shell.
5. Place butter cubes on top.
6. Sous Vide Lobster Tail: Place lemon slices in a large zip-lock bag in a single layer. Serve with seasoned lobster tails on top.
7. Vacuum seal the bag using the “water displacement” technique, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
8. Cook for 45 minutes to 1 hour, depending on the size of the lobster.
9. Remove the lobster tail from the bag when the timer goes off. Because lobster tails can be served immediately after sous vide cooking, there is no need for searing.
10. Optional: For a more aesthetically pleasing presentation, lift the meat up and out of the shell.
11. Serve immediately, accompanied by lemon wedges and melted butter for dipping.

Notes

It’s fine to leave the lobster meat in the shell if you don’t want to remove it for seasoning. This step aids in lifting the meat out later after it has been cooked for a better presentation.

Cooking time is increased by 20 minutes if you cook your lobster meat from frozen.

• Category: Fish
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 2 servings
• Calories: 152kcal
• Sugar: 1g
• Sodium: 560mg
• Fat: 12g
• Saturated Fat: 7g
• Protein: 11g
• Cholesterol: 110mg

Keywords: Sous vide lobster tail, lobster tail recipe, sous vide recipe, lobster tail

Other recipes to try:

Sous Vide Butter-Tarragon Lobster Tails

Butter Poached Sous Vide Lobster Tail

Lobster Tail Sous Vide with Lemon Butter Sauce

The sous vide method is the best way to cook Chilean sea bass.

The temperature control ensures that the fish is cooked to perfection from edge to edge. There is no loss of flavor or moisture!

If you’re new to sous vide cooking, you’ll be hooked after trying this recipe. Mahi Mahi Fish Tacos are another popular fish recipe.

You’ll want to make Sous Vide Oreo Cheesecake, Sous Vide Creme Brulee, and Asparagus. Be sure to browse my entire collection of sous vide recipes.

WHAT IS SEA BASS?

The term “sea bass” refers to a variety of saltwater fish that are not members of the bass family of fish.

The striped bass, black sea bass, is a true bass, but white sea bass, the sea bass’ found in most grocery stores, is a member of the drum family. Technically, the sea bass is a codfish.

The Chilean Sea Bass, also known as the Patagonian Toothfish, is a carnivorous fish caught off the southern coasts of South America and around Antarctica.

The term “Chilean sea bass” did not exist until 1977, and until the 1990s, few people ate the fish. Prior to that, scientists referred to the fish as the Patagonian or Antarctic toothfish.

Do you prefer toothfish or sea bass for dinner?

WHAT IS THE BEST WAY TO COOK CHILEAN SEA BASS?

There are numerous ways to prepare Chilean Sea Bass, but you’re probably wondering, ‘What’s the best way to prepare Chilean Sea Bass?’ ’

Well, I use a two-step method that results in a perfectly flaky, buttery piece of fish with a crusty seared outside. I cook the Chilean Sea Bass sous vide first, then pan sear it.

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HOW TO COOK SEA BASS?

The sous vide cooking method is the best way to cook a sea bass. Set the temperature of the sous vide water to your preferred doneness.

From edge to edge, the fish will be your preferred temperature. Because of the sous vide bag, the sea bass will retain all of its fat and moisture.

THE BEST SOUS VIDE SEA BASS RECIPE

On the side, I like to serve sous vide sea bass with roasted cherry tomatoes, olives, corn, and capers. With just a few minutes in a hot pan, you’ll have the ideal accompaniment to your perfectly cooked fish.

SEA BASS RECIPE INGREDIENTS:

• steaks of sea bass
• butter
• salt
• the oil of olives
• tomatoes (grape or cherry)
• paste with anchovies (or 2 anchovy fillets)
• minced garlic
• minced onions
• kernels of corn
• pitted kalamata olives
• capers
• flakes of chili

HOW TO GET A GOOD CRUST ON SEA BASS?

Aside from the wonderful mild flavor of sea bass, my favorite part of eating a large piece of sea bass is the fantastic crust, which adds another layer of flavor and texture.

1. Set the temperature of a cast iron or heavy bottom pan as high as it will go, almost to the point of smoking.

2. 2 tablespoons of butter will instantly melt and bubble in the pan.

3. Place the sous vide sea bass on the sizzling butter and leave it alone.

4. Allow 1-2 minutes for the sea bass to sear. Keep an eye out for the bottom edge of the fish to begin to color.

5. Remove the fish from the pan with a wide spatula. The fish should easily slip out of the pan.

TIME AND TEMPERATURE WILL VARY WITH DIFFERENT INGREDIENTS:

The sea bass was immersed in water that had been heated to 50 degrees Celsius. We left it alone for 25 minutes.

We increased the temperature to 85 degrees Fahrenheit for the carrots with butter and cooked them for about 20 minutes.

It’s always preferable to use homegrown carrots from your garden if you have the opportunity. If they smell and taste earthy and minerally, you know you’re using high-quality carrots.

We wanted to add some color, so we threw in some yellow carrots as well. We used our Anova sous vide cooker to precisely control the water temperature.

If you don’t have a sous vide machine, a large pot of water will suffice. Keep an eye on it with a digital thermometer.

WHAT TO SERVE WITH SOUS VIDE SEA BASS?

• Add the olive oil, anchovy paste, garlic, and onions to a hot pan. Cook until the anchovy paste has dissolved and the vegetables have softened.

• Combine the capers, corn, olives, and tomatoes in a mixing bowl.

• Bring to a boil, then add the chili flake once the tomatoes have burst.

• Serve with the sous vide sea bass.

If you don’t like fish but still want to make some sous vide entrees, this is the recipe for you.

I’d recommend a Bolognese, Sous Vide Boneless Chicken Thighs, Sous Vide Pork Shoulder, or even Sous Vide Corned Beef for the carnivores. When it comes to sous vide cooking, there are so many options.

Frequently Asked Questions

Flaky Sous Vide Sea Bass Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 2 minutes:
• Cook Time: 45 minutes
• Total Time: 51 minutes
• Yield: 2 servings

Print Recipe

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Description

On the side, I like to serve sous vide sea bass with roasted cherry tomatoes, olives, corn, and capers. With just a few minutes in a hot pan, you’ll have the ideal accompaniment to your perfectly cooked fish.

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Ingredients

• 2 4-6 ounce sea bass steaks
• 1 tablespoon butter
• salt
• ¼ cup olive oil
• 1 pint grape or cherry tomatoes
• 1 teaspoon anchovy paste or 2 anchovy fillets
• 2 cloves of garlic minced
• 2 tablespoons onions minced
• ½ cup corn kernels
• ¼ cup kalamata olives pitted
• 1 tablespoon capers
• ¼ teaspoon chili flake

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Instructions

1. To remove any excess moisture, pat the sea bass with paper towels.
2. Season with salt to taste.
3. Place sea bass steaks in a vacuum bag and top with a tablespoon of butter.
4. The fish should be vacuumed and sealed.
5. Heat the sous vide water to the temperature you want. I recommend 130 degrees Fahrenheit.
6. Set the timer for 30 minutes per inch of thickness and immerse the bag in the sous vide water.
7. When the fish is done, remove it from the bag and sear it in a screaming hot pan with butter to create the perfect crust on the fish.
8. Add the olive oil, anchovy paste, garlic, and onions to a hot pan. Cook until the anchovy paste has dissolved and the vegetables have softened.
9. Combine the capers, corn, olives, and tomatoes in a mixing bowl.
10. Bring to a boil, then add the chili flake once the tomatoes have burst.
11. Serve with the sous vide sea bass.

Notes

Set the temperature of a cast iron or heavy bottom pan as high as it will go, almost to the point of smoking.

2 tablespoons of butter will instantly melt and bubble in the pan.

Place the sous vide sea bass on the sizzling butter and leave it alone.

Allow 1-2 minutes for the sea bass to sear. Keep an eye out for the bottom edge of the fish to begin to color.

Remove the fish from the pan with a wide spatula. The fish should easily slip out of the pan.

• Category: Fish
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 2 servings
• Calories: 1224 kcal
• Sodium: 1208mg
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 114g
• Cholesterol: 307mg

Keywords: Sous vide sea bass, sea bass, sous vide, sous vide sea bass recipe

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Sea Bass Sous Vide With Buttery Carrots And Shallots

Sous-Vide Sea Bass in Carrot-Ginger Velouté Sauce with Sautéed String Beans

Sous Vide Sea Bass with Microgreens and Mustard Oil