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Sous-Vide Cod, Beet and Lemongrass Risotto
TM6

Sous-Vide Cod, Beet and Lemongrass Risotto
4.2 (11 évaluations )
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Ingrédients

  • 4 cod fillets, skin-on (approx. 7 oz ea.)
  • 2 tbsp extra virgin olive oil, plus extra to garnish
  • 4 sprigs fresh thyme, plus extra to garnish
  • 2 tsp lemon zest, grated, plus extra to garnish
  • 56 oz water, to fully submerge bags (not higher than max. fill mark 2.2 l)
  • 1 oz lemon juice, freshly squeezed, plus 1 tsp to garnish
  • 1 oz shallots, cut in halves
  • 7 oz raw beets, in pieces (1 in.)
  • 1 oz extra virgin olive oil
  • 9 ½ oz risotto rice (e.g. Carnaroli or Arborio)
  • 4 ½ oz dry white wine
  • 20 ½ oz water
    ou 20 ½ oz vegetable broth
  • 1 tsp vegetable stock paste
    ou ½ vegetable stock cube, crumbled
  • 1 - 2 stalks fresh lemongrass, cut in slices (2 in.)
  • 1 ½ tsp salt
  • ¼ tsp ground white pepper
  • 1 ½ oz unsalted butter
Infos nut.
par 1 portion
Calories
2366 kJ / 565 kcal
Protides
42 g
Glucides
53 g
Lipides
18 g
Graisses saturées
7 g
Fibre
2.7 g
Sodium
1501 mg

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