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Sous vide kangaroo with rosemary (TM6)
TM6

Sous vide kangaroo with rosemary (TM6)
4.5 ( 6 avaliações )
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Ingredientes

  • 4 kangaroo fillets (180-200 g each, 3 cm thickness)
  • salt to season
  • ground black pepper to season
  • olive oil for drizzling
  • 4 sprigs fresh rosemary
  • water to fully submerge bags (not higher than the 2L maximum fill level)
  • 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
  • 1 tbsp salted butter for frying
Nutrição
por 1 portion
Energia
234.6 kcal / 985.2 kJ
Proteína
42.9 g
Gordura
6.9 g
Hidratos de carbono
0 g
Fibra
0.1 g
Gordura saturada
3.3 g
Sódio
154.5 mg

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