Sous-vide fish with lemon and herbs

Sous-vide fish with lemon and herbs

4.4 5 évaluation

Prép. 15min

Total 1h 15min

4 portions

Ingrédients

skinless snapper fillets or skinless, boneless salmon fillets
4
sea salt to season
ground black pepper to season
fresh parsley plus extra leaves to garnish
4 sprigs
fresh dill plus extra to garnish
4 sprigs
lemon
4 slices
extra virgin olive oil
2 tbsp
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
30 g
vegetables of choice
sauce of choice

Niveau

facile

Infos nut. par 1 portion

Sodium 7.6 mg

Protides 1.6 g

Calories 301.9 kJ / 72.2 kcal

Lipides 6.8 g

Fibre 0.3 g

Graisses saturées 1.1 g

Glucides 1.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Sous vide (TM6) with blade cover 7 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Chilli crunch (Thermomix® cutter, using modes)

25min

Korean pickled potato salad (peeler)

25h 10min

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30min

Poached eggs with blade cover

30min

Veal sweetbreads with creamy white wine sauce

3h 30min

Cooking gnocchi or pasta

35min

Browned eschalots (250-350 g)

25min

Caramelised onions (400-500 g)

25min

Mushroom risotto

30min

Tomato passata

1h 40min

Mushroom and white wine cream sauce

30min

Hollandaise

15min