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Sous-Vide Cod, Beet and Lemongrass Risotto

Sous-Vide Cod, Beet and Lemongrass Risotto
4.1 13 évaluations
Prép. 25min
Total 2h 10min
4 portions
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Ingrédients

  • cod fillets skin-on (approx. 7 oz ea.)
    4
  • extra virgin olive oil plus extra to garnish
    2 tbsp
  • fresh thyme plus extra to garnish
    4 sprigs
  • lemon zest, grated plus extra to garnish
    2 tsp
  • water to fully submerge bags (not higher than max. fill mark 2.2 l)
    56 oz
  • lemon juice, freshly squeezed plus 1 tsp to garnish
    1 oz
  • shallots cut in halves
    1 oz
  • raw beets in pieces (1 in.)
    7 oz
  • extra virgin olive oil
    1 oz
  • risotto rice (e.g. Carnaroli or Arborio)
    9 ½ oz
  • dry white wine
    4 ½ oz
  • water
    20 ½ oz
    20 ½ oz vegetable broth
  • vegetable stock paste
    1 tsp
    ½ vegetable stock cube, crumbled
  • fresh lemongrass cut in slices (2 in.)
    1 - 2 stalks
  • salt
    1 ½ tsp
  • ground white pepper
    ¼ tsp
  • unsalted butter
    1 ½ oz

Niveau

moyen

Infos nut. par 1 portion

Sodium 1501 mg
Protides 42 g
Calories 2366 kJ / 565 kcal
Lipides 18 g
Fibre 2.7 g
Graisses saturées 7 g
Glucides 53 g

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Également présenté dans

Daily & Creative 30 Recettes
États-Unis

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