Squid cooked sous vide with tarragon and lemon

Squid cooked sous vide with tarragon and lemon

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sea salt



preserved lemon









olive oil

Preparation method

  • Clean the squid as described in the basic recipe.
  • Rub the squid with sea salt and infuse for one hour.
  • Remove the skin of the preserved lemon and then remove the white membrane.
  • Place the squid in a vacuum bag with the preserved lemon, tarragon, and olive oil and pull vacuum.
  • Cook in the Roner at 63°C for at least two hours. 

Serving suggestions

  • In a composition with components of risotto and braised fennel.

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