Recueil de recettes fusionchef by Julabo

   
Dans le recueil de recettes fusionchef by Julabo, vous trouverez de formidables idées de recettes autour de la cuisine Sous Vide.

Nous proposons une large gamme de choix de variétés culinaires, en passant par le poisson, les légumes ou les desserts, des plats difficiles ou simples à réaliser et des recettes d’un chef étoilé ou de la ménagère.

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Pêcheur Légumes Fruits Soupe Dessert
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CatégoriePlatsAuteurFaçon de cuisineDifficulté 

"fusionchef" cocktail tomatoes

25 min.
Andreas Miessmer German

Apple Millefeuille and cinnamon mousse

Danilo Ange

Apples with Custard

60 min.
Heiko Antoniewicz

Apricots in Monbazillac

95 min.
Andreas Miessmer German

Asparagus with Hollandaise sauce and buttered potatoes

Heiko Antoniewicz

Basic Recipe: Cooked Chicory in Orange Juice

30 min.
Detlev Ueter

Beef Roulades with Potato-Celeriac Puree

37 hrs. 45 min.
Andreas Miessmer

Beef cheek

Ryan Clift

Beef tenderloin, carrots and potatoes

Heiko Antoniewicz

Born to be wild - Junge Wilde 2014 Finale - main course Bernwieser

Matthias Bernwieser

Born to be wild - Junge Wilde 2014 Finale - main course Joza

Dennis Joza

Born to be wild - Young, Wild Chefs 2014 winner’s recipe – appetizer

Walter Triebl

Bourbon Glazed Pork Tenderloin

7 hours
Jason Logsdon

Bush beans with olive oil

55 min.
Andreas Miessmer German

Butternut Squash, Carrot, and Ginger Soup

Elizabeth Kearney

Cape Grim Beef Tenderloin, Pumpkin and Asparagus, Spiced Jus

Peter John Rollinson

Carabinero with Almond Milk and Honey Vinegar

Heiko Antoniewicz

Carrot spears with orange and ginger

82 min.
Andreas Miessmer German

Cauliflower soup with Ras el-Hanout

Heiko Antoniewicz

Chicken breast stuffed with goat cheese

Danilo Ange

Chicken breast with curry and pumpkin

Heiko Antoniewicz

Chicken legs with red peppers and herbed rice

Heiko Antoniewicz

Chicory-Salmon

Heiko Antoniewicz

Classic goulash with lemon potatoes

Heiko Antoniewicz

Cocktail - La Reine De Noisette

Stephan Hinz

Cocktail - Rosemary Royal

Stephan Hinz

Cocktail R`n`B

Bill Fehn / Richi Link

Cocktail tomato confit

25 min.
Andreas Miessmer German

Cod

21 min.
Alvin Leung x-treme Chinese

Codfish with Red Beet and Wheatgrass

Heiko Antoniewicz

Compressed Green Apple Fettuccini

1 hrs. 30 min.
Emmanuel Stroobant Cuisine Unplugged

Crisp turbot

1 hour, 10 min.
Anne-Sophie Pic French

Crispy Seared Duck Breast "Carbonnade"

4 hours
Chris Salans

Cured Belly Bacon, Smoked Eel, Yellow Pepper and Lemon Mayonnaise

ca. 74 hours
Edwin Soumang Dutch

Duck Breast

2 Hours
Emmanuel Stroobant

Duck Prepared Two Ways, Salad, Dark Plum Glaze

375 Min.
Darren Teoh Min Guo Modern Malaysian

Egg at 62°C, lettuce and potatoes sauce

Danilo Ange

Filet and Back of Salmon with Pepquinos

Heiko Antoniewicz

Fish filet

20 hours
Effilee German

Foie gras

160 min.
Alvin Leung x-treme Chinese

Garlic Goose Liver

Heiko Antoniewicz

Hake with smoked eel, tomatoes and cucumber

Marc Rennhack

Ice cream

120 min.
Effilee German

Infused Sous Vide Rum for Mojito’s

Elizabeth Kearney Summer cocktail

John Dory with Lemongrass – Curry Foam, young Leek and Pearl Barley with Basil

130 min.
Karlheinz Hauser

King crab with peas, almond & cress

120 min.
Jonas Mikkelsen

King prawns with lime and olive oil

35 min.
Heiko Antoniewicz

Kingfish

Ryan Clift

Marinated Beef with Raisins

90 hours
Heiko Antoniewicz German

Marinated beef “Sauerbraten“, mashed potatoes and raisins

19 std. 40 min.
Heiko Antoniewicz

Marinated melon slices

50 min.
Andreas Miessmer German

Mashed potatoes

120 min.
Effilee German

Melon balls with Aperol

30 min.
Andreas Miessmer German

Miral duck breast with puree of beetroot, pear and chard

110 min.
Heiko Antoniewicz German

Monkfish with savory roulade

210 min.
Andreas Miessmer German

Müritz Char candied with Verbena Oil, Pistachio Emulsion and Salmon Skin Crumble

Michael Kempf

Norwegian Scallop with Pork Belly and Sweet Corn

41 hours
Christoph Schmah

Ocean trout

Ryan Clift

Onion Soup Parmesan

Heiko Antoniewicz

Parmesan Consommé

115 min.
Richard Rosendale

Parsley Root with Root Vegetables and Yuzu Stock

Heiko Antoniewicz

Peach with Corn and Nougat

Heiko Antoniewicz

Pears, Beans and Bacon - Belly of countrybred pig, pear confit, jus of savory

39 hours
Nils Henkel

Pears, Beans and Pork belly

26 hours
Effilee German

Pickled Chicken, Red Wine Sauce, Broccoli and Shallot Potatoes

Detlev Ueter German

Pike-perch cooked in Verbena oil with lemon butter

30 min.
Frank Buchholz

Pikeperch with brown butter and cauliflower

Heiko Antoniwiecz

Polar Sea Cod with Mumbai Curry, Lacquer of Crustaceans, Mildly Smoked Letcho with Bergknaupen

Michael Kempf

Pole beans with lardo

90 min.
Andreas Miessmer German

Pole beans with rosemary

92 min.
Andreas Miessmer German

Pork Belly and Apple Salad

49 hours
Ken Harvey

Pork coppa stuffed with plum

40 min.
Danilo Ange

Prime boiled veal with pointed cabbage and horseradish sauce

230 min.
Heiko Antoniewicz

Red Beet Soup with Horseradish Foam

Heiko Antoniewicz

Red snapper filet

60 min.
Andreas Miessmer German

Roast Pork with Radishes and Potato Dumpling

Heiko Antoniewicz

Roast Saddle of Venison

140 min.
Heiko Antoniewicz German

Romanesco broccoli

70 min.
Andreas Miessmer German

Roulade of Quail with Goose Liver

115 min.
Detlev Ueter

Roulade with onion sauce

150 min.
Heiko Antoniewicz

Saddle of Lamb Limousin

Marc Rennhack

Saddle of Venison coated with Herbs and Szechuan Pepper, Porcini Mushrooms, Celeriac Mousseline and fried Slice of Bread Dumpling

195 min.
Karlheinz Hauser

Saddle of Venison poached with Red Cabbage Juice and Cinnamon Blossom, Hokkaido Pumpkin

Michael Kempf German

Saddle of lamb with rosemary and ratatouille

105 Min.
Heiko Antoniewicz

Saffron fennel slices

80 min.
Andreas Miessmer German

Salmon Confit with Eggplant Caviar and Hollandaise Sauce

1 hrs. 20 min.
Emmanuel Stroobant Cuisine Unplugged

Salmon with dill and cucumber

Heiko Antoniewicz

Scallops

Jose Sanchez

Schwäbisch Hällisch` Pork Belly cooked for 48 Hours

48 hours, 30 min.
Frank Buchholz German

Simmental Beef

230 min.
Heiko Antoniewicz German

Skirt Steak – fermented Beans and Ginger

Heiko Antoniewicz

Slow Cooked Chicken, country Ham and Cornbread Stuffing

Richard Rosendale

Smoked foie gras torchon, orange marmalade, pickled vegetables, pistachio praline, toasted brioche

ca.48 hours
Benjamin Cross

Spaghetti With Chicken and Walnut Sauce

4 hours
Jason Logsdon

Spicy Chinese Short Ribs

12 hours 30 min
Cindy Kowalyk

Spring vegetables

60 min.
Andreas Tuffentsammer German

Steak

45 min.
Effilee German

Steamed trout with potato salad

Heiko Antoniewicz

Strawberries with sweet woodruff meringue and pepper

Heiko Antoniewicz

Suckling pig

410 min.
Alvin Leung X-treme Chinese

Tandoori Chicken with Raita Sauce

8 hours
Cindy Kowalyk

Tenderloin of New Zealand Venison “Rossini”

Carmelo Greco

Traditional Goose

Oliver Scheiblauer

Turbot Fillet with Celery Scales Served on -Estragon-Fumet

40 min.
Udo Schulte Mediterranean

Veal Cheek with Celery and Shiitake Mushrooms

Christian Jürgens German

Veal kidney with Jerusalem artichoke and quince

120 min.
Andreas Tuffentsammer German

Veal tenderloin with mango relish

142 min.
Andreas Miessmer German

Venison with Pumpkin, Red Cabbage and Coriander

Christian Singer

Venison with chestnut, celeriac and blood sausage

60 min.
Andreas Tuffentsammer German

Vitello Tonnato

Carmelo Greco

Wagyu

50 min.
Alvin Leung x-treme Chinese

Warm fillet of Scottish „Loch Duart“ Salmon

75 min.
Andreas Krolik

Watermelon balls in sherry

30 min.
Andreas Miessmer German

Wild Sea Bass with Beetroot and Pommery Mustard

7 hours
Steffen Mezger German

Young carrots with lemon grass

75 min.
Andreas Miessmer German

Young saffron fennel

67 min.
Andreas Miessmer German
 
 

rezept

Our recipe in December: Prime boiled veal with pointed cabbage and horseradish sauce from Heiko Antoniewicz
Recipe of the month
>> Recipe
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