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Sous-vide fish with lemon and herbs

Sous-vide fish with lemon and herbs
4.4 5 évaluations
Prép. 15min
Total 1h 15min
4 portions
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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

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Également présenté dans

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

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