Sous-Vide Cod, Beet and Lemongrass Risotto

Sous-Vide Cod, Beet and Lemongrass Risotto

4.1 13 beoordeling

Voorbereiding. 25min

Totaal 2u. 10min

4 portions

Ingrediënten

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

Moeilijkheidsgraad

gemiddeld

Voeding per 1 portion

Natrium 1501 mg

Eiwitten 42 g

Calorieën 2366 kJ / 565 kcal

Vetten 18 g

Vezels 2.7 g

Verzadigd vet 7 g

Koolhydraten 53 g

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