Klarstein 10030542 Mode D'emploi page 28

Teriyaki Salmon
Ingredients
4 Salmon Fillets
2 tbsp Teriyaki Sauce 1 tsp
grated ginger
1 tsp finely chopped garlic 1
tsp chilli flakes
Garlic Chicken
Ingredients
Serves 4
4 skinless and boneless
chicken breasts 8 slices of
streaky bacon
80 g butter
1 tsp chopped garlic
Preparation
1. Fill the sous vide with water and preheat to 56 ˚C.
2. Place Teriyaki sauce, ginger, garlic and chilli into a bowl and mix
until combined.
3. Pour over salmon fillets until fully coated and cover for 15 minutes.
4. Place into pouches and vacuum seal.
5. Place into the sous vide and submerge in water.
6. Cook for 1 hour.
Serving suggestion:
Serve with noodles, coriander and a squeeze of lime.
Preparation
1. Fill the sous vide with water and preheat to 64 ˚C.
2. Slice the chicken breast through the middle and stuff with chopped
garlic, parsley and butter.
3. Wrap each breast in streaky bacon until the hole is sealed.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and submerge in water.
6. Cook for 1 hour.
7. Remove from pouch and place into a preheated pan.
8. Sear the chicken in the pan until the bacon is crispy.
Serving suggestion:
Slice and lie on a bed of zesty lemon Orzo.
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