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

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 with blade cover 7 Recettes
Australie et Nouvelle-Zélande

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