fusionchef by Julabo - Premium Sous Vide Collection
All recipes
Trout and sea bass
July 2016
Parsley Root
March 2015
Angus-Wagyu shoulder, licorice, garlic, Hirter Morchl beer
October 2020
Catfish Fillet Sous Vide in Stock
February 2018
Carrot with Brown Butter Parfait and Raspberries
June 2021
Cedars of god
July 2017
Lamb
December 2018
Warm oyster with marinade
May 2016
Iberico Pork Pluma
July 2016
„Waldviertler Surf & Turf“
November 2020
Pineapple with mousse
August 2018
Rib Fingers / Carinthian Lardo / Wild Mustard
July 2021
Wagyu cheeks
July 2017
Pork Knuckle with Coleslaw
September 2018
Jellied egg with forest mushrooms
April 2016
egg 62 °C with broccoli sauce
September 2018
Minestrone with squash and Mermaid King Prawns
October 2015
Rose fish with fennel
August 2016
Blue cobia - royal barley – coral
December 2020
Iberico Pork with cauliflower risotto
December 2016
Pear caramelized with rosemary, coffee foam, and wafer puff pastry
June 2020
Rib Fingers, Caramelized Onion, Tarragon, Iceland Moss
August 2021
Ignored Prayers with sous vide infusions
October 2017
Creme Posset with Toffe Caramel Sauce
April 2019
Lobster with beetroot
December 2016
Flank Steak with Venere Rice
September 2018
Sea bass and arctic char
April 2016
Cherry stalk Negroni
April 2021
Salmon confit
April 2015
Pink roasted veal
June 2020
Rib Fingers / Peas / Eggplant / Amaranth
September 2021
Chocolate cocktail
October 2017
Braised Pork Shoulder with roastet Sweet Potatoes
April 2019
Neck of lamb with sweetbreads and sweet potato
January 2017
Cobia Fillet with Jerusalem Artichoke
December 2018
Lemon mousse with candy pineapple and banana
December 2016
Spaghetti with chicken
April 2015
Douglas Fir and Olive Martini
March 2021
Carabinero with almond milk and honey vinegar
March 2015
Apricot Manhattan
August 2020
Drink Beeman’s Hive
November 2017
Roasted sturgeon
April 2019
Short Rib
April 2017
Cobia with cress
October 2018
Egg yellow from a Farmer´s egg
June 2016
Code Red
January 2021
Strawberries with sweet woodruff meringue
March 2015
Roasted hazelnut martini
October 2020
Beef sirloin with blood pasta
November 2017
Ikarimi Salmon
June 2019
Beetroot gimlet – Red beet vodka sous vide infusion
July 2016
Ossobuco
June 2017
Albers Flank Steak with Smoked trout foam
January 2019
Tender, crispy suckling lamb with lentil stew
March 2016
Golden Gin Supreme
March 2021
Codfish with red beet
March 2015
Hanging steak from Swabian cattle with salad and onions
August 2020
Chaos Coco Club
November 2017
Tequila Beans
July 2019
Beetroot with tofu and cranberry
June 2017
Spareribs
October 2018
Notorious I.C.T.
May 2021
Sirloin with heirloom roots and champignon
July 2016
Filet of salmon with Pepquinos
March 2015
Anugs-Wagyu Oyster Blade
September 2020
Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco
March 2018
Redhead Punch
June 2017
Duck Liver
November 2018
White asparagus on a St. George´s mushroom mayonnaise foam
March 2016
Purple Baby Carrots with Cheese Curds
June 2021
Variations on carrots, mandarins and parsley
July 2016
Peach with corn and nougat
March 2015
Cobia, dashi butter, beer straws and Andean potatoes
November 2020
Savoy Cabbage Praline / Chestnut / Pumpernickel / Horseradish
May 2018
Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit
July 2021
Filet Stroganoff
July 2017
Egg with Iberian Pork Belly
November 2018
Oxtail à la Royale
April 2016
Grilled Bavette Steak with Jerusalem artichoke
November 2016
Iberica pork pluma
May 2016
Black Angus oyster blade | Celery beer mousse, hay ash, bulb vegetables
November 2020
US Beef Shoulder
September 2018
Lamb loin, celeriac puree, and coffee
May 2020
Fish & Ribs
August 2021
Kharma's a B**ch
August 2017
Oxtail with Parsnip Puree and Ginger Pear
November 2018
Hay roast beef
May 2016
Cobia with Red Beets
September 2018
Beef Bavette Steak with potatoes
November 2015
Zurich-style fish with sea bass
August 2016
Saddle of Venison with Hokkaido Pumpkin
April 2015
Carob Manhattan
December 2020
Kinly House Punch
December 2016
Cream of roasted cauliflower, shrimp tails and coral foam
June 2020
Carrot, Chamomile, Salad Pea Shoot
August 2021
Texas Style Brisket
October 2017
Dover Sole with Beetroots and Hollandaise
June 2019
Madumakh
December 2016
Flank Steak with Jerusalem artichokes
October 2018
Venison heart
August 2015
Spiced Apple - Infused Vodka Mule
December 2016
Nashi Pears Sour
January 2021
Cauliflower soup with Ras el-Hanout
March 2015
Apple Vodka Soda
July 2020
Carrot / Cherry / Southernwood / Milk
September 2021
Cocktail Naughty Girl
November 2017
Salmon Mi-Cuit
May 2019
Beetroot
April 2017
Flank Steak with Bull Testicles
November 2018
Parson’s Nose of chicken
September 2015
Brook trout with pickles and purslane
February 2021
Chicory with Salmon
March 2015
Old fashioned mit Kakao und Kokos
September 2020
Octopus with stracciatella and beetroot
November 2017
Braised veal neck
May 2019
Cod with leeks, sweet potatoes and wild greens
June 2016
Crème Brûlée
May 2017
Black Angus Bavette mit Pastinake
December 2018
Grilled sea bass
May 2016
Falcon II
February 2021
Kohlrabi | buckwheat | citrus fruits
July 2020
Beef sirloin with celery cream
November 2017
Veal Shank with Red Wine an smashed Potatoes
July 2019
Coq au vin
June 2017
Floppy Poppy with poppy lemon infusion
October 2018
Mexican elbow
April 2021
Radishes with fresh cheese
July 2016
garlic goose liver
March 2015
Salad with rabbit, quail eggs and yoghurt foam
July 2020
Lamb with Hay Potatoes
January 2018
White Punch
July 2019
Pulpo
July 2017
Woodruff Wilson
October 2018
Crunchy Rib Fingers BBQ Style
May 2021
Cocktail tomatoes
April 2015
Crisp turbot
May 2015
Georgia Mint Julep - Mint Bourbon sous vide infusion
November 2015
Kingfish
April 2015
Chocolate Negroni
May 2015
Cocktail tomato confit
April 2015
Lebanese Fizz - Melon Gin sous vide infusion
May 2015
Veal tenderloin with mango relish
May 2015
Saddle of venison with pears and lentils
November 2015
Curry chicken breast with pumpkin
April 2015
Marinated beef with raisins
April 2015
Salmon with cauliflower puree
May 2015
Marinated beef “Sauerbraten“ with mashed potatoes
May 2015
Pike-perch with lemon butter
April 2015
Roulade with onion sauce
May 2015
Monkfish savory roulade with Red beet couscous
May 2015
Fassone beef strips
December 2015
Pasture-fed ox from Arensch
May 2016
Vitello Tonnato
May 2015
Veal Shank with Potatoes
May 2015
Saddle of lamb Limousin
April 2015
Wild sea bass
April 2015
Gammon steak with sauerkraut
November 2015
Traditional Goose
April 2015
Fish and seafood stew
August 2015
Suckling pig with potato parmesan puree
October 2016
Tiger prawns with gazpacho from red beet
April 2016
Steak
July 2015
Scallops
April 2015
Fillet of Scottish „Loch Duart“ salmon
April 2015
Chicken breast with goat cheese
April 2015
Foie gras
May 2015
Beef tenderloin, carrots and potatoes
April 2015
Pickled chicken
April 2015
Veal medallionwith
April 2015
Cod
May 2015
Goulash with lemon potatoes
April 2015
Smoked foie gras torchon
May 2015
Melon balls with Aperol
April 2015
Salmon with dill
April 2015
Albers Bavette Steak with braised onions
September 2015
Parsley Tagliatelle with Simmered Ragout
May 2015
Butternut squash soup
April 2015
Glazed Pork Tenderloin
April 2015
Apple millefeuille
August 2015
Duck prepared two ways
April 2015
King prawns with lime
April 2015
Ice cream
April 2015
Watermelon balls in sherry
April 2015
Farmer Boy’s Copper Haeven - Elyx asparagus sous vide infusion
December 2015
Roast Saddle of Venison
May 2015
Cooked Chicory
April 2015
Miral duck breast
May 2015
Prime boiled veal with pointed cabbage
March 2015
Turbot with oysters
May 2015
Pork belly of landrace pork
April 2015
Sous vide octopus with cauliflower mixture
June 2016
Beef Roulades
May 2015
Sous Vide Infused Mojito
April 2015
Scallop with pork belly
April 2015
Lamb with pineapple chutney and eggplant cream
April 2016
Roulade of quail
April 2015
Spring vegetables
March 2015
Red snapper filet
May 2015
Apple millefeuille and cinnamon mousse
April 2015
Schwäbisch Hällisch` Pork belly
April 2015
Veal cheek with celery
April 2015
Pork belly and apple salad
April 2015
Beef cheek
April 2015
Hake with smoked eel
April 2015
Mustard drink with Wild Berry Foam
November 2016
Cocktail R`n`B - ABSOLUT Munich sous vide infusion
March 2015
Venison with pumpkin
April 2015
Perfect sous vide egg
June 2016
Rack of lamb
October 2016
Albers Wagyu flank steak
April 2015
Egg with asparagus tips
April 2015
Strawberry Ice Cream
April 2015
Duck breast with oranges
December 2015
Skirt steak
April 2015
Chicken legs
April 2015
La Reine De Noisette - Berry shrub sous vide infusion
April 2015
Venison with blood sausage
April 2015
Marinated melon slices
April 2015
Artichoke medley
November 2015
Boneless chicken
October 2015
Paccheri with clams
April 2015
Cape Grim beef tenderloin
April 2015
Veal kidney with chips from Jerusalem artichoke
April 2015
Suckling pig
May 2015
Cured belly bacon with smoked eel
April 2015
Bush beans
April 2015
Pan Seared foie gras
April 2016
Fruit compote with vanilla ice-cream
April 2015
Wagyu
July 2015
Simmental Beef
May 2015
Apricots in Monbazillac
April 2015
Pork fillet with chicory
May 2015
Saffron fennel
April 2015
Parmesan consommé
April 2015
King crab with peas
April 2015
Carrots with lemon grass
April 2015
Poached salmon with avocado
May 2016
Duck breast "Cardonnade"
April 2015
Cocktail with Dill Pollen grapefruit liqueur
March 2016
Rosemary Royal - Rosemary raspberry sous vide infusion
April 2015
Onion soup parmesan
March 2015
Romanesco broccoli
April 2015
Tenderloin of New Zealand Venison “Rossini”
May 2015
Cocktail with Bee Pollen Armagnac infusion
March 2016
Olive & Fennel Liqueur
March 2016
Cassia confied veal
May 2015
Steamed trout
April 2015
Saffron fennel slices
July 2015
Pikeperch with cauliflower
May 2015
Saddle of lamb with ratatouille
February 2016
Carrot spears
April 2015
Spicy short ribs
April 2015
Roast pork
April 2015
Swordfish involtini
July 2015
New Zealand Venison
April 2015
Pole beans with lardo
April 2015
Saddle of pork with kohlrabi
November 2015
Saddle of venison coated with herbs
April 2015
Asparagus with Hollandaise sauce
April 2015
Beans, pears and pork belly
July 2015
Coffee Crusta - Infusion Coffee Rum sous vide
November 2015
Lemon Grass- Kaffir Lime Gin sous vide infusion
May 2015
Topside of New Zealand venison
April 2015
Egg and potatoes sauce
April 2015
Pole beans with rosemary
July 2015
Red cabbage with black salsify and romanesco
November 2015
Mashed potatoes
April 2015
Red Beet Soup
April 2015
Slow cooked chicken
April 2015
T-bone steak
February 2016
Crunchy veal tongue sous vide
April 2016
Apples with custard
March 2015
Salmon Fillet with Ricotta Cannoli
March 2015