Truffled Rollmop prepared Sous Vide

One of the currrent trends of culinary cooking is the slow, low-temperature preparation of dishes in a vacuum known as sous vide. Alas, this mode of cooking calls usually for very high-priced accoutrements.

Your Revered Chef will show you how to put this cooking style into practise without having to sell your house first.

Get some fresh rollmops from your local fishmonger. Put with finely sliced black truffles into a freezer bag and seal tightly. Let drift in lukewarm water for approx. 3 days and serve with sourdough bread.rollmops

A cool Manzanilla de Sanlucar de Barrameda goes nicely with this!

Always Enjoy!

Your Revered Chef

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2 Responses to Truffled Rollmop prepared Sous Vide

  1. Freddie says:

    Dear Revered Chef,

    as usual – simply phantastic! While rummaging through my asssorted freezer bags I found that I only have sizes of 2 gallons and upwards. Should I do this sous vide thing in the bathtub? The rollmops may feel a bit lonely and I assume my wife will not like it, though …


  2. Freddie says:

    Dear Revered Chef,

    quite disappointingly, my local fishmonger does not store rollmops and I’m currently at a loss (and the water in the bathtub is getting colder by the hour). Can I roll my own? Thanks!


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