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Bacalhau em sous-vide com risoto de beterraba e limão
TM6

Bacalhau em sous-vide com risoto de beterraba e limão

4.9 (14 ratings)

Ingredients

  • 4 filetes de bacalhau fresco c/ pele (200 g unid.)
  • 5 pés de tomilho
  • 3 c. chá de raspa de limão
  • 30 g sumo de limão, mais 1 c. de chá
  • 30 g chalota
  • 200 g beterraba cortada em pedaços (2-3 cm)
  • 20 g azeite, mais q.b. p/ temperar e p/ regar
  • 240 g arroz p/ risoto
  • 130 g vinho branco seco
  • 580 g água
    or 580 g caldo de legumes líquido
  • 1 c. chá cheia de caldo de legumes caseiro
    or ½ cubo de caldo de legumes, esfarelado
  • 1 - 2 talos de citronela cortados em pedaços
  • 1 c. chá de sal, mais q.b. p/ fritar
  • 2 pitadas de pimenta branca
  • 40 g manteiga

Nutrition
per 1 dose
Calories
2366 kJ / 565 kcal
Protein
42 g
Carbohydrates
53 g
Fat
18 g
Saturated Fat
7 g
Fibre
2.7 g
Sodium
1501 mg

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