Sous Vide Brill With Fish Fumet Recipe

Name: Sous Vide Brill With Fish Fumet Recipe
Total time: 45 min
Yield: 4
Cuisine: British

Recipe By Great British Chefs

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.

4.9

17 Rating -

Rate

45minstotal

45m.total

plan

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Ingredients for Sous Vide Brill With Fish Fumet Recipe

1 Brill fillets
0.30 liter Fish stock
1/4 Lemon
68.75 milliliter Whipping cream
1/2 tablespoon Chives
1/2 tablespoon Tarragon
1/2 tablespoon Parsley
As required Butter
As required Flaky sea salt
As required Freshly ground black pepper
6.25 gram Purslane
6.25 gram Sea aster
6.25 gram Sea kale
As required Unsalted butter
As required Flaky sea salt
As required Freshly ground black pepper
6.25 gram Purslane
6.25 gram Sea aster
6.25 gram Sea kale
1 Brill fillets
As required Flaky sea salt
As required Freshly ground black pepper
0.30 liter Fish stock
68.75 milliliter Whipping cream
1/4 Lemon
As required Unsalted butter
1/2 tablespoon Parsley
1/2 tablespoon Chives
1/2 tablespoon Tarragon

Nutrition
value

468

calories per serving

43 g Fat7 g Protein14 g Carbs2 g FiberOther

Current Totals

Fat
43g
Protein
7g
Carbs
14g
Fiber
2g

MacroNutrients

Carbs
14g
Protein
7g
Fiber
2g

Fats

Fat
43g

Vitamins & Minerals

Calcium
315mg
Iron
5mg
Vitamin A
845mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
91mcg
Vitamin B12
0mcg
Vitamin C
54mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
72mg
Manganese
1mg
Phosphorus
152mg
Selenium
2mcg
Zinc
< 1mg

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

Recipe By Great British Chefs