Recipe ideas

Festive recipe ideas, with the SV 1200 Smart sous vide stick

Recipe idea: Salmon trout and asparagus cooked sous-vide

Recipe and pictures by carnivorgrill

Ingredients for the salmon trout:

• 2x whole salmon trout
• 1x lemon
• 2 cloves of garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp parsley
• 150 g butter

For the asparagus:

• 1 kg asparagus
• 50 g butter
• 1x orange
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation:

1. Prepare the bain-marie to 85°C.
2. Peel the asparagus and cut the orange into slices. Vacuum the asparagus with the spices, butter and orange peel and cook in the bain-marie for 45 minutes.
3. Prepare the salmon trout for cooking and finely chop the garlic. Halve the lemon and cut one half into slices.
4. Slightly score the salmon trout. Use the lemon slices, some of the chopped garlic, salt, pepper and parsley to stuff the salmon trout.
5. Vacuum the trout and as soon as the asparagus is ready, set the sous vide stick to 60°C. Skim off some of the water in the water bath and top up with cold water until the water reaches 60°C. The asparagus can remain in the water during this time.
6. Place the vacuum-sealed trout in the water bath and cook together with the asparagus for 40 minutes.
7. After 35 minutes, heat the butter in a pan over a medium heat. As soon as the trout is ready, carefully remove it from the vacuum bag and fry it in the pan on both sides.
8. Remove the asparagus from the vacuum bag and collect the sauce from the bag. Fillet the salmon trout and arrange on a plate with the asparagus. Pour the collected sauce over the asparagus, garnish with parsley and serve with half an orange. Enjoy your meal!

Recipe idea: Sous-vide wild boar loin medallions al limone on wild garlic risotto

Recipe and pictures by vomwaldindenmund

Ingredients for 4 people:

Meat:

• approx. 800 g wild boar loin, boned
• 1 organic lemon
• approx. 80 g butter
• 1 chili pepper
• salt
• pepper
• kitchen string

Risotto:

• 320 g risotto rice (round grain)
• 2 shallots
• 20 ml olive oil
• 40 g butter
• 150 ml sparkling wine (or white wine)
• 650 ml vegetable stock
• 1 tsp salt
• 150 g Parmesan cheese, grated 
• 1 zucchini 
• 1 small bunch of wild garlic

Preparation:

1. Pat the saddle of wild boar dry, cut crosswise into four pieces weighing approx. 200 g, stand on end, flatten slightly and tie into a medallion shape with kitchen twine. Season with salt and pepper, then vacuum-sear with 4 lemon slices, 80g butter in small cubes and the chili pepper (seeded if necessary). Fill a large pan with water, place the vacuum bag inside, position the sous vide stick and set to 60 degrees for 40 minutes.
2. While the meat is cooking, prepare the risotto.
3. Sauté the chopped shallots in the olive oil and 20 g butter. Add the risotto rice and sauté while stirring. Deglaze with 70 ml sparkling wine, then add the vegetable stock and simmer gently for 15 minutes, stirring frequently. 5 minutes before the end of the cooking time, add the salt, the remaining sparkling wine and the finely diced zucchini. Leave the cooked risotto to soak for another 2 minutes, then fold in 20g butter, the Parmesan and the finely chopped wild garlic.
4. Heat the pan over high heat to sear the meat, then open the vacuum bag and pour the melted lemon butter into the pan. Sear the back medallions on each side for a maximum of one minute per side, then leave to rest on a chopping board for 2 minutes. Meanwhile, arrange the risotto, then remove the kitchen string from the meat, slice and place on top.

We hope you enjoy sous-vide cooking and bon appétit!