Recipes by Tony Botella

Course Sous Vide Poultry and Pork

Iberian Pork Cheek Brochette with Barbecue Sauce

Course Sous Vide Poultry and Pork

Crispy Cheek with Vanilla Mushrooms

Course Sous Vide Poultry and Pork

Peking Style Suckling Pig

Course Sous Vide Poultry and Pork

Roast Suckling Pig Stuffed with Boletus Mushrooms

Course Sous Vide Poultry and Pork

Roast Suckling Pig

Course Sous Vide Poultry and Pork

Turkey Canape with Rose Pink Sauce and Fresh Cheese

Course Sous Vide Poultry and Pork

Turkey “Roast Beef” with Raspberry

Course Sous Vide Poultry and Pork

Caesar Salad

Course Sous Vide: Beef and Lamb

Cheek in Red Wine with Celery Root Puree

Course Sous Vide: Beef and Lamb

Oxtail Salad with Oxtail Juice Vinaigrette

Course Sous Vide: Beef and Lamb

Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad

Course Sous Vide: Fish and Seafood

Loins of Red Mullet Confit

Course Sous Vide: Fish and Seafood

Baked red prawn with Sinaloan sauce

Course Sous Vide: Fish and Seafood

Shrimps for salads

Course Sous Vide: Fish and Seafood

Mexican Pico de Gallo

Course Sous Vide: Fish and Seafood

Mussels Vinaigrette

Course Sous Vide: Fish and Seafood

Sailor´s clams

Course Sous Vide: Fish and Seafood

Mackerel in Asian dressing

Course Sous Vide: Fish and Seafood

Monkfish with fried garlic

Course Sous Vide: Fish and Seafood

Cuttlefish stuffed with Mushroom

Course Sous Vide International Dishes

Mediterranean Ceviche

Course Sous Vide International Dishes

Oxtail Royale

Course Sous Vide International Dishes

Japanese Vegetable Wrap

Course Sous Vide International Dishes

Oriental Lobster With
Lemon Sushi Rice

Course Sous Vide: Fish and Seafood

Stuffed sea bass

Course Sous Vide International Dishes

Honeyed Oysters

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