New video-recipe: sous vide cooked hake with carrot puree
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Our friend and BasqueStage Scholar Ruth Selby prepares a hake-based dish at Sammic's headquarters in Azkoitia: sous-vide cooked hake with carrot and orange puree. To prepare it, she has used a wide range of Sammic equipment: potato peelers (to peel potatoes and carrots), citrus juice extractor, multi-juicer, vacuum packing machine, sous-vide bath, immersion blender, vegetable preparation machine and an electric fryer. Bon appétit!
This will be the last one of the interesting video-series prepared by the winners of 3rd Sammic Scholarship Elisha Ben-Haim and Ruth Selby, as this is the last month of their 6-month, all-expense-paid stay in the Basque Country.
We would like to take this opportunity to give our best wishes to our two friends both professionally and personally, on their return. ¡Hasta siempre amigos!
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