It’s time to mix things up with a log cabin made with churros and holiday cheer if gingerbread houses are starting to seem a little bit been-there-done-that for you. This edible Christmas snack shack should be served with caramel sauce on the side for dipping.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
Ingredients
- 2 (4 ounce) cod loins
- 1 pinch salt and freshly ground black pepper
- 1 lemon, zested, then cut into slices
- 2 teaspoons butter
- 1 shallot, thinly sliced
Instructions
- Fill a large pot with water. Attach an immersion circulator to the pot. Set the temperature to 130 degrees F (54 degrees C) and the timer to 35 minutes.
- Season cod lightly with salt and pepper. Top each piece with 1/2 of the lemon zest, 1 teaspoon butter, and two lemon slices.
- Divide the shallot slices between two resealable bags. Place a cod loin on top of the shallots. Close the bags, leaving 1 small corner open.
- Lower the bags into the water and submerge until all the air has been expelled. Close the corners.
- Wait until the timer goes off and remove the bags. Carefully transfer cod to serving plates. Drizzle 1 tablespoon of cooking liquid from each bag over each loin. Garnish with extra lemon slices.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 182 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Way, way, way overcooked. I don’t know what they are thinking. This is just rubber