DOCUMENT

4 Contents Foreword 3 Contents 4 History 5 The advantages of this cooking method 6 Vacuum sealing 8 A step-by-step guide to sous-vide 10 Miele accessories 16 Miele care products 17 Cooking charts 18 Fish Italian style bream/snapper fillet 24 Bourbon vanilla prawns 26 Provençal scallops 28 Blue eye trevalla/Ling fillet 30 Salmon fillet with dill 32 Rosefish ragout with sun-dried tomatoes 34 Flounder fillet with bacon 36 Stargazer in a herb jus 38 Meat Oriental duck breast 42 Chicken breast with lemon 44 Oriental chicken legs 46 Roulade of veal with Mediterranean stu‘ng 48 Lamb curry 50 Saddle of lamb in Mediterranean red wine sauce 52 Corn-fed chicken breast with a Parmesan crust 54 Beef fillet steak 56 Fillet of pork with apple slices 58 Vegetables Cauliflower in mustard cream 62 Kohlrabi in a cream sauce 64 Ratatouille 66 White asparagus 68 Spring cabbage salad with an orange dressing 70 Tomato ragout 72 Vanilla carrots 74 Sauces Chocolate sauce 78 Hollandaise-style sauce 80 Vanilla custard 82 Marinating Pineapple carpaccio 86 Balsamic strawberries 88 Prawns in garlic chilli oil 90 Asian cucumber salad 92 Herb oil 94 Salmon gravadlax in a curry and mustard sauce 96 Tandoori-style chicken marinade 98 Orange sugar with mint 100 Grape and celery salad 102 Watermelon with basil pesto 104 Dessert Apple and fig ragout 108 Baked apple 110 Nectarines with cranberries 112 Peaches in port 114 Plums in an amaretto and orange sauce 116 Rhubarb with vanilla 118 Ice cream 120 Recipes from A to Z 122