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Sous vide cooked ling fillet medallions

Ling belongs to the large codfish family and is caught in the North Sea, among other places. The advantage of sous vide cooking is that it gives you precise control over the cooking process.

Makes 1kg.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
kg
ling fillet, skinned and deboned
as needed
sunflower oil
as needed
butter
as needed
brine, 6% salt
as needed
salt and pepper

Scale recipe

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