Vacuum Cooking Recipe: Milk Flounder
Milk Flounder
Food preparation:
4 portions of flounder (about 170g each, 40mm thick)
120 ml of milk
3 rosemary
Four slices of lemon
An appropriate amount of crude salt
Cooking time: 12-20 minutes
Servings: 4
1. Adjust the temperature of the sous-vide cooker to 51.7℃.
2. Season the fish with salt. Put in vacuum belt, adding milk, rosemary and lemon. Package it in plastic vacuum sealing bags. Make sure the fish don't overlap in the bag.
3. Put the fish into the sous vide machine for the water bath. (If necessary, add weight to the fish to ensure that the fish is completely immersed in water). Take out the fish in the water bath for 11 minutes, and confirm that the fish has reached the ideal maturity.
4. Take the fish out of the vacuum bag and dry it gently with kitchen paper. Put oil in the pan and fry on both sides until it turns golden yellow. Dish it up.
Food preparation:
4 portions of flounder (about 170g each, 40mm thick)
120 ml of milk
3 rosemary
Four slices of lemon
An appropriate amount of crude salt
Cooking time: 12-20 minutes
Servings: 4
1. Adjust the temperature of the sous-vide cooker to 51.7℃.
2. Season the fish with salt. Put in vacuum belt, adding milk, rosemary and lemon. Package it in plastic vacuum sealing bags. Make sure the fish don't overlap in the bag.
3. Put the fish into the sous vide machine for the water bath. (If necessary, add weight to the fish to ensure that the fish is completely immersed in water). Take out the fish in the water bath for 11 minutes, and confirm that the fish has reached the ideal maturity.
4. Take the fish out of the vacuum bag and dry it gently with kitchen paper. Put oil in the pan and fry on both sides until it turns golden yellow. Dish it up.
