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Bacalhau em sous-vide com molho de aneto e puré de pimentos assados
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Ingredients
Bacalhau
- 2 postas de bacalhau demolhado s/ pele (200 g cada, 3 cm grossura aprox.)
- ¼ c. chá de sal
- ½ c. chá de pimenta
- 30 g azeite
- 10 pés de coentros
- 1850 g água (aprox.)
-
30
g sumo de limão (½ unid. aprox.)
or 1 c. chá de ácido ascórbico em pó (vitamina C em pó)
Puré de pimentos assados
- 300 g pimentos vermelhos
- 2 dentes de alho
- 10 g azeite
- 5 pés de tomilho, só as folhas
Molho
- 50 g cebola
- 5 pés de aneto, só as folhas
- 50 g vinho branco
- 100 g natas
- 1 c. chá de amido de milho
- ½ c. chá de sal
- 1 pitada de pimenta
- Azeite q.b. p/ grelhar
- Nutrition
- per 1 dose
- Calories
- 2910.2 kJ / 695.6 kcal
- Protein
- 54.7 g
- Carbohydrates
- 21.9 g
- Fat
- 41 g
- Saturated fat
- 14.7 g
- Fiber
- 4.9 g
- Sodium
- 6566.9 mg
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