Swordfish burger
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Using sous-vide for adding a gourmet touch in this succulent swordfish will give it a super tasty boost!
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 2
400gr swordfish
EVO Oil
1 lemon (zest & juice)
Mint
Salt, Pepper & Smoked Paprika
Fresh salad with Mango
Cherry Tomato Confit
Aubergine cream
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 118.4ºF / 48.0ºC.
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Step 2
Sous vide your swordfish with EVO Oil, salt, pepper, mint and lemon (juice&zest) for 40’.
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Step 3
Pour it on a red hot pan greased with butter and let it crisps 35” per side, then let the swordfish rest for a few minutes on a grill before slicing it.
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Step 0