Recipe Ideas

Festive recipe ideas with the Sous-Vide Stick SV 1200 Smart

Cooking like the pros: sous-vide cooking with the SV 1200 Smart

Sous-vide cooking - a trend that has changed kitchens. With our SV 1200 Smart sous vide cooker, you can cook meat, fish and vegetables to perfection while preserving their natural taste and nutrients. The secret lies in the precise temperature control of up to 90°C in 0.5°C increments, combined with constant water circulation for even results. Thanks to its powerful 1200 watts, the water bath quickly reaches the desired temperature and the timer function allows you to set the cooking time to suit your preferences.

After enjoying your deliciously prepared sous vide dishes, you can use the VacuOneTouch or other vacuum sealers from CASO Design to keep your leftovers fresh.

Our recipe ideas

Sous-vide Steelhead Trout with Green Asparagus & Lemon Beurre Blanc

An exquisite dish that achieves perfection through sous-vide cooking.

For the Trout:

4 steelhead trout fillets (approx. 180 g each), skin-on
1 tsp salt
Zest of one organic lemon
4 small knobs of butter
4 sprigs of dill

Green Asparagus:

800 g green asparagus
40 g butter
½ tsp salt
1 pinch of sugar

Beurre Blanc:

1 shallot, finely diced
100 ml dry white wine & 1 tbsp white wine vinegar
150 g cold butter (cubed)
1–2 tsp lemon juice
Salt & white pepper

How to prepare it:

Sous-vide Cooking: Pat the fish dry, season with salt and lemon zest. Vacuum-seal with dill and butter, then cook at 47 °C (117 °F) for approx. 25 min. Separately vacuum-seal the asparagus with butter, salt, and sugar; cook at 85 °C (185 °F) for approx. 15 min.
Beurre Blanc: Boil shallots with wine and vinegar in a small pan until reduced to a few tablespoons. Reduce heat to low and whisk in cold butter cubes one by one until creamy. Season with lemon juice, salt, and pepper.
Air Fryer Finish: Remove the trout from the bag, pat the skin thoroughly dry, and lightly rub with oil. Place in the Air Fryer at 200 °C (392 °F) for 3–4 min until the skin is crispy while the fish remains tender inside.
Serving: Arrange the asparagus on plates, place the trout on top, and drizzle with the lemon beurre blanc. Garnish with fresh herbs if desired.

Recipe Idea: Sous-vide Wild Boar Loin Medallions "al Limone" on Wild Garlic Risotto

Recipe and images by vomwaldindenmund

Meat:

approx. 800 g wild boar loin (boneless)
1 organic lemon
approx. 80 g butter
1 chili pepper
Salt & pepper
Cooking twine

Risotto:

320 g risotto rice
2 shallots
20 ml olive oil / 40 g butter
150 ml sparkling wine (or white wine)
650 ml vegetable broth
1 tsp salt
150 g parmesan cheese, grated
1 zucchini
1 bunch of wild garlic

How to prepare it:

Portion the meat, tie with cooking twine, season, and vacuum-seal together with lemon slices, butter, and chili. Cook sous-vide in a water bath at 60 °C (140 °F) for 40 minutes.
Sauté shallots in oil and butter, briefly fry the rice, and deglaze with sparkling wine. Gradually add broth while stirring; after 15 minutes, add the remaining wine, salt, and diced zucchini. Finally, fold in butter, parmesan, and wild garlic.
Remove the meat from the bag, heat the lemon butter in a hot pan, and sear the medallions for about 1 minute on each side. Let rest briefly, slice, and serve on top of the risotto.

Sous-vide Boiled Beef (Tafelspitz) with Wild Garlic Yogurt Dip

Due to the long cooking time in a vacuum, the Tafelspitz becomes incomparably tender and remains perfectly pink.

For the Beef:

1.2 kg Tafelspitz (Top Butt Cap / Picanha)
1 ½ tsp salt
2 bay leaves
1 tsp black peppercorns
1 garlic clove, crushed
1 tsp clarified butter (for the finish)

Wild Garlic Yogurt Dip:

250 g Greek yogurt
1 bunch fresh wild garlic, finely chopped
Zest of ½ organic lemon
1 tsp Dijon mustard
1 tbsp olive oil
Salt & pepper

How to prepare it:

Sous-vide Cooking: Season the beef with salt and vacuum-seal it together with bay leaves, peppercorns, and garlic. Cook in a water bath at 56 °C / 133 °F (for pink) or 58 °C / 136 °F (classic) for 8 to 10 hours.
Preparing the Dip: Mix the Greek yogurt with the finely chopped wild garlic, lemon zest, Dijon mustard, and olive oil. Season with salt and pepper and let it rest in the refrigerator for at least 30 minutes to blend the flavors.
Finish & Serving: Remove the meat from the bag and pat it dry very thoroughly. Rub thinly with clarified butter. Brown in the Air Fryer at 200 °C / 392 °F for about 6–8 minutes until a flavorful crust forms. Slice thinly across the grain and serve with the dip.