*Saumon cuit sous vide miso gingembre

Lépés 1 /6

*Prepare the ingredients.

• 2kan. *Liquid honey
• 2kan. *Soy sauce
• 1kan. *Rice vinegar
• 1kan. *Sesame oil
• 1kan. *Miso powder
• 15g *Ginger
• 0.5rúd. *Lemongrass cut into large chunks
• *Ground pepper
• 2filé *Skinless salmon fillets (120 g each)
• 1 *Bok choy
• 200g *Cooked basmati rice

Lépés 2 /6

*In a mixing bowl, combine all the ingredients, except the salmon and bok choy.

• 2kan. *Liquid honey
• 2kan. *Soy sauce
• 1kan. *Rice vinegar
• 1kan. *Sesame oil
• 1kan. *Miso powder
• 15g *Ginger
• 0.5rúd. *Lemongrass cut into large chunks
• *Ground pepper

Lépés 3 /6

*Put 2 salmon fillets in each sous-vide cooking bag making sure they're flat and not overlapping. Add the marinade. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.

• 2filé *Skinless salmon fillets (120 g each)

Lépés 4 /6

*Pour 50 ml of water into the bowl. Place the bags in the steam basket. Space the bags out well in the steam basket.

Lépés 5 /6

*Cook on eco vacuum.

Lépés 6 /6

*Take out the bags and open them. Remove the lemongrass and ginger. Serve hot with the bok choy and rice.

• 1 *Bok choy
• 200g *Cooked basmati rice