24 spinach leaves
1 tsp truffle oil
Pinch of kosher salt
Pinch of ground pepper
1 garlic bulb (you will use 4 cloves)
2 tsp extra virgin olive oil
1 tsp truffle oil
4 Tbsp white wine
1 tsp kosher salt
12 sea scallops, fresh
1 C sea salt
4 eggs, whites only
1 egg, beaten
1 ½ C flour
4 tsp extra virgin olive oil
1 C shallots, minced
2 C vermouth
4 C heavy cream
Pinch of white pepper
1 tsp kosher salt
Sous vide circulator
Large sous vide pouch
Rolling pin
Pastry brush
Small saucepan
Prepping time: 2 hours / Cooking time: 1 hour and 40 minutes (excludes sous vide cooking)
4 servings
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.