This delicious sous vide brill main course from galton blackiston uses a water bath to give the fish a pure, delicate flavour. To give the dish an extra taste of the sea the chef adds sauted sea aster and other sea herbs.
Ingredients For Sous Vide Brill With Fish Fumet Recipe
4 Brill fillets
1.2000000000000002 liter Fish stock
1 Lemon
275 milliliter Whipping cream
2 tablespoon Chives
2 tablespoon Tarragon
2 tablespoon Parsley
Butter
Flaky sea salt
Freshly ground black pepper
25 gram Purslane
25 gram Sea aster
25 gram Sea kale
Unsalted butter
Flaky sea salt
Freshly ground black pepper
25 gram Purslane
25 gram Sea aster
25 gram Sea kale
4 Brill fillets
Flaky sea salt
Freshly ground black pepper
1.2000000000000002 liter Fish stock
275 milliliter Whipping cream
1 Lemon
Unsalted butter
2 tablespoon Parsley
2 tablespoon Chives
2 tablespoon Tarragon
Nutrition value
468
calories per serving
43 g Fat7 g Protein14 g Carbs2 g FiberOther
Current Totals
43 g Fat
7 g Protein
14 g Carbs
2 g Fiber
MacroNutrients
Carbs
14 g
Protein
7 g
Fiber
2 g
Fats
Fat
43 g
Vitamins & Minerals
Calcium
315 mg
Iron
5 mg
Vitamin A
845 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
91 mcg
Vitamin B12
0 mcg
Vitamin C
54 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
72 mg
Manganese
1 mg
Phosphorus
152 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
