I bet that sous vide squid would be special (View Post)

I could be the new Floyd; I always get pissed when I’m cooking (View Post)

Heavenly hake. I hid much of the sauce under the fish so it wouldn’t smother the photo (View Post)

It doesn’t take as long as meat, only about an hour for a fish fillet. And it doesn’t need a slow cook; it’s just the best way of bringing it to that perfect temperature, texture and taste I love slo… (View Post)

Butter, spring onions, veg stock, white wine, lemon juice and zest, crème fraiche, parsley, chives and dill (ingredients can vary) Cooking the fish sous vide has changed fish for me The texture and t… (View Post)