Catfish Fillet Sous Vide in Stock
Catfish Stock (Sous Vide):
500 g catfish fillet
200 g water
60 g fish stock
60 g wheatmeal
50 g parsley
10 g pepper
10 g vinegar
Runner Beans Stock (Sous Vide):
200 g runner beans
60 g vinegar
20 g oil
20 g honey
20 g water
6 g salt
6 g sugar
Celery Puree (Sous Vide):
400 g celery
30 g butter
50 g black walnuts
5 g salt
Catfish Stock (Sous Vide):
Brown the wheatmeal and mix with the remaining ingredients.
Portion catfish and vacuum with the stock. Cook for 20 minutes at 85 °C in the fusionchef sous vide water bath.
Runner Beans Stock (Sous Vide):
Mix all ingredients without the oil. Add oil drop by drop until an emulsion is created. Cut the beens using a peeler into thin strings,
vacuum them and cook for 5 minutes at 80 °C in the fusionchef sous vide water bath.
Celery Puree (Sous Vide):
Wash, peel and cut celery in cubes. Grate black walnuts finely. Vacuum everything together and cook for approx.
100 minutes at 85 °C in the fusionchef sous vide water bath.
This recipe was kindly provided by Benedikt Faust.