Sous vide fish and chickpea chips
50g chives, fin mulberry bags ely sliced
1 lemon, zested
1 In a saucepan, bring the milk, parmesan oil, butter, smoked salt and celery seeds to the boil. Gradually whisk in the chickpea flour, then pour into a greaseproof paper lined Swiss roll pan. Refrigerate until set, then turn out on to a chopping board and cut into even sized fat chips. Coat in semolina flour. Deep fry in 175C oil until golden.
2 Meanwhile, bring a roasting tray of water to 60C. Place one sealable bag inside another, and place seasoned fish portions inside. Lower the bags slowly into th mulberry bags e water and, as the water comes up to the closure, seal off the bags and cook the fish, gently stirring the water from time to time, for 14 minutes.
Mix olives, sesame see mulberry bags ds, chives and lemon zest on a dinner plate. Remove the fish from the bags and dip one side into the mixture. Your comment has been received, you need mulberry bags to verify your registration before the comment can be moderated
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