Sous-Vide Red Snapper and Plantain Macaroon

Published –   Aug 18, 2017

If you are looking for a creative way to use Plantain then you are in luck because today we will share a very delicious recipe; Sous-Vide Red Snapper and Plantain Macaroon. This delicious combination was cooked to perfection in the Miele Conventional Oven.



1kg Red Snapper Fillet cut into 200g cubes
Freshly Ground Black Pepper
1/2tsp Salt
Fresh Rosemary Sprig
1tbsp Olive Oil


1 Ripe Plantain
1/4 tsp Baking Powder
3tbsp Dessicated Coconut
Freshly Ground Black Pepper
Salt to Taste


Arrange the fish in a dish and add the salt and pepper.
Arrange the seasoned fish in the sealing nylon, and add the rosemary sprig and olive oil.
Vacuum seal and cook in the steam combination oven using the sous-vide function for 40 mins at 70 degrees.


Mash the ripe plantain and leave to one side.
Mix all the ingredients together into the plantain thoroughly
Flatten to a thickness of about 1/4 inch, and cut plantain into a circle.
Bake plantain in the steam combination oven using the conventional heat function 7for 20 minutes.
Serve warm with the sous-vide red snapper.

Settings for the fish:

Steam combination oven Step 1
Temperature: 70 °C
Moisture 0%
Duration 40 minutes

Setting for the macaroons:

Steam combination oven Step 2
Temperature: 160°C
Duration: 20minutes


Share article