Sous Vide Saffron Sea Bass with Orange Infused Tomato & Basil, Zucchini Ribbons & Refried Bean Potato Pancake

2016 AHF Culinary Competition Silver Medalists
Timothy Gee, CEC and Chef Michael Kasperek
Robert Wood Johnson University Hospital (New Brunswick, New Jersey)

Full Recipe: 1 hour
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 Portions

Download Recipe and Nutritionals Below

Additional information

RECIPE TYPE	CULINARY COMPETITION FINALIST
Cooking Method	SOUS VIDE
NUTRITIONALS	300-500cal/portion, 500-750mg sodium

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Sous Vide Saffron Sea Bass with Orange Infused Tomato & Basil, Zucchini Ribbons & Refried Bean Potato Pancake

Additional information

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EDUCATION

CHAPTERS

SPONSORS

RESOURCES

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ABOUT

CONFERENCE

EDUCATION

CHAPTERS

SPONSORS

RESOURCES

SOCIAL MEDIA

Sign up for our weekly newsletter

ABOUT

JOIN/RENEW

About AHF

TRAINING/EDUCATION

Explore our new Learning Center!

Join our free webinars, annual conference, and online education to gain valuable industry training and leadership skills using our brand new learning center.

CONFERENCE

2023 conference

AHF's 2023 Annual Conference, San Antonio - August 23-25, 2023. Register today! Join hundreds of self-operated foodservice professionals from across the country!

CHAPTERS

want to start a chapter?

Download the chapter checklist and review the chapter handbook to see what it takes to start a new AHF chapter.

SPONSORS

2022 sponsors

Join us as an annual sponsor to start building new connections with self-operated healthcare foodservice professionals in acute care and senior living. Learn more about our 2022 sponsorship and marketing opportunities!

MEMBER RESOURCES

member resources

AHF provides members with the industry's best tools and resources - check them out!

Sous Vide Saffron Sea Bass with Orange Infused Tomato & Basil, Zucchini Ribbons & Refried Bean Potato Pancake

Additional information

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