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8 ounces cut link cod
1 spoon of extra virgin olive oil
2 each baby bell pepper
2 each potato ravioli
1 each green onion
1/2 of unsalted butter
1 each lemon juice
sea salt and fresh cracked black pepper
1/2 bunch of Italian parsley
2 ounces of white bread
1 each clove of garlic finely chopped
1 spoon of Parmesan cheese

Sous vide lemon butter Link cod filet with potatoes ravioli and garlic bread stuffed baby pepper with steam asparagus


Place the link cod filet in the sous vide bag with the lemon and the melted butter, cooked in the water oven at 120 degrees for 8 minutes.
Wash the baby pepper and dried with a towel put in a small pot cover with canola oil, then sealed the pot with plastic wrap and aluminum foil, cooked slowly in the oven at 300 degrees for 22 minutes make sure the pepper are under the oil during the cooking process. Remove them from the oven and let cool down until rich room temperature; remove the skin it will be easy to remove when they still warm, prepare the garlic bread mixture, by soaked the bread into the milk, squeeze and dry as much as you can with your hand, place it into a stainless steel bowl seasoned add in the Parmesan cheese, the fine chopped Italian parsley, and a touch of oil, put this mixture in a plastic disposable pastry bag and carefully fill the baby peeled peppers; set a side and keep it warm.
Steam the potato ravioli and tossed gently in melted butter with julienne green onions, steam also the already peeled asparagus and in a rectangular plate, plate in the center the two steam asparagus lightly coated with extra virgin olive oil topped with cooked sous vide butter lemon link fish cod, on one ste garnished with the warm filled garlic bread olive oil poached baby peppers and the other side with the steamed potato ravioli.