Sous Vide Chili-Butter Cobbler
Liven up your fish dishes with this simple chili compound butter. You can also prepare it in advance and store it in the freezer for later use.
Servings: 3 people
Ingredients
- 300 Grams Cobbler Fillets
- 1 Stick Butter
- 4 Cloves garlic minced
- 2 Pieces Red Chili minced
- a Handful Parsley chopped
- 1 Tablespoons lemon juice
- Salt to taste
Instructions
- Whisk the butter in a bowl.
- Fold in the garlic, parsley, chili, lemon juice, and salt.
- Spread the chili butter over the cobbler fillets.
- Put into a sous vide bag and cook for 30 minutes at 145F.