68 GB
10.4 Mediterranean chicken
breast
1. Take one medium-sized tomato and
several slices of courgette per vacuum
bag.
Cut the tomatoes into small cubes, and
the courgette into thin slices.
2. Press one clove of garlic.
3. Mix the tomatoes with the courgette
and the garlic, add a table spoon of ol-
ive oil, and mix it all with a fork.
4. Salt and pepper the chicken breasts,
and then very briefly and fiercely sear
them in an oiled pan.
5. Place the chicken breasts individually
into the vacuum bag and then add the
vegetables to the chicken breast.
6. Vacuum-seal the meat.
7. Place the bag into the Sous-Vide Cook-
er.
8. At the end of the program, remove the
meat and vegetables from the bag,
and place it directly onto the plate.
This goes particularly well:
• Fresh baguette
• Pasta
10.5 Asparagus
1. Peel and wash the asparagus.
2. Cut off the bottom ends.
3. Salt the asparagus stems.
4. Place the asparagus stems next to one
another in the vacuum bag.
5. Use a knife to spread a little butter on
the asparagus.
6. Vacuum-seal the asparagus.
7. Place the bag into the Sous-Vide Cooker.
This goes particularly well:
• Baby potatoes
• Raw ham or a Wiener Schnitzel
• Grilled salmon fillet
10.6 Carrots for antipasti
1. Peel and wash the carrots.
2. Cut off the bottom ends and then cut
the carrots into slices.
3. Pour a little olive oil into a bowl.
4. Press 1-2 cloves of garlic into the oil.
5. Add a teaspoon of rosemary, a little
fennel and a pinch of salt and pepper
to the oil.
6. Stir all ingredients into the oil with a fork.
7. Place the carrot slices into the vacuum
bag.
8. Pour the oil into the vacuum bag.
9. Vacuum-seal the carrots.
10. Leave the bag(s) in the refrigerator
overnight.
11. Place the bag into the Sous-Vide Cooker.
12. Pour the carrots into a bowl. They can
be enjoyed hot or cold.
This goes particularly well:
• Other antipasti such as marinated ol-
ives, courgette etc.
10.7 Salmon
1. Wash the salmon and then dab it dry.
If the fish still has its skin, leave it on. It
will hold the fish together later, and can
be deliciously fried on.
2. Cut one to two slices off a lemon.
3. Repeatedly stab a fork into the pulp of
the lemon.
4. Place the salmon, the slices of lemon,
and 1-2 leaves of sage into the vacuum
bag.
5. Vacuum-seal the salmon.
6. Place the bag into the Sous-Vide Cooker.
7. After the end of the program, carefully
remove the salmon from the bag, using
a spatula (fish slice) if possible.
8. Dab the salmon dry using paper towel.
9. Heat butter or oil in a pan, and sear
the salmon briefly on both sides. Dur-
ing searing, season to taste.
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