*Cabillaud cuit sous vide nouilles udon

Lépés 1 /6

*Prepare the ingredients.

• 30cl *Water
• 3kan. *Soy sauce
• 2kan. *Sesame oil
• 1 *Miso
• 1.34 *Garlic
• 7.67g *Ginger
• 0.5rúd. *Lemongrass
• 0.25 *Organic lime (zest)
• *Ground pepper
• 2filé *Cod (100 g each)
• 200g *Cooked udon noodles

Lépés 2 /6

*In a mixing bowl, combine all the ingredients for the stock, except the fish and noodles.

• 30cl *Water
• 3kan. *Soy sauce
• 2kan. *Sesame oil
• 1 *Miso
• 1.34 *Garlic
• 7.67g *Ginger
• 0.5rúd. *Lemongrass
• 0.25 *Organic lime (zest)
• *Ground pepper

Lépés 3 /6

*Put the fish and stock in a sous-vide cooking bag. Put the bag in the sous vide at an angle. Make sure the bags are well sealed. Space the bags out well in the steam basket.

• 2filé *Cod (100 g each)

Lépés 4 /6

*Pour 50 ml of water into the bowl. Place the bag in the steam basket.

Lépés 5 /6

*Cook on eco vacuum.

Lépés 6 /6

*Take out the bag and open it. Remove the lemongrass and ginger. Serve with the stock and noodles.