Main courses · Pasta & rice
Sous-Vide Cod, Beet and Lemongrass Risotto
If you do not have a vacuum sealer, fill a large bowl with water. Place 2 cod fillets, side by side, into a zip lock bag and seal, leaving a gap of approximately 1 inch still open. Slowly submerge bag into the water whose pressure will force the air out, and seal the bag closed just before it is completely submerged. We recommend using high-quality zip lock bags made without BPA (Bisphenol A). They are widely available from major retailers. Polythene bags are not suitable for cooking food.
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 130 min
- Total
- 130 min
- Yield
- 4 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- cod fillets
- 4
- extra virgin olive oil
- 2 tbsp
- fresh thyme
- 4 sprigs
- lemon zest, grated
- 2 tsp
- water
- 3.5 lb
- lemon juice, freshly squeezed
- 1 oz
- shallots
- 1 oz
- raw beets
- 7 oz
- extra virgin olive oil
- 1 oz
- risotto rice
- 9.5 oz
- dry white wine
- 4.5 oz
- water
- 1.3 lb
- vegetable stock paste
- 1 tsp
- fresh lemongrass
- 1–2 stalks
- salt
- 1.5 tsp
- ground white pepper
- 0.3 tsp
- unsalted butter
- 1.5 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 42 g
- Energy
- 2,364 kJ
- Calories
- 565 kcal
- Fat
- 18 g
- Fibre
- 2.7 g
- Carbohydrates
- 53 g
Cooking instructions are available on the original Cookidoo® page.
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