Cooking Instructions
About your product choice
A sweet and delicate fish which is best with no fuss. Opt for simple flavours for the best results
30mins
52°
/
125°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try adding a reduced langoustine or fish stock to the pouch
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Whole Lemon Sole without the Bone, with Smoked Salmon Butter Sauce
This recipe is a great way to serve the lemon sole whole but without the bone. The smoked salmon butter sauce has a great impact on the flavour of the dish.
View Recipe