DOCUMENT

34 Ingredients Preparation Serves 2 | Preparation time: 60 minutes 240 g rosefish or other firm white fish fillets, ready to cook | in large chunks 25 g sundried tomatoes | finely diced 1 shallot | finely diced 100 g crème fraîche 10 basil leaves | coarsely chopped ¼ tsp. garlic | very finely diced ½ tsp. salt ½ tsp. pepper, black Accessories: Vacuum sealing bags Rack Mix together the fish, tomatoes and shallots with the crème fraîche and combine with the remaining ingredients. Place in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Remove the rosefish ragout from the vacuum sealing bag and serve. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 52 °C Programme duration: 40 minutes Shelf level: 2 Rosefish ragout with sun-dried tomatoes Useful tip Delicious served with tagliatelle or freshly baked bread.