4 3-inch square pieces of grilling cedar paper
4 halibut filets (or any white fish)
1 ½ C white wine
Smoked salt to taste
3 Tbsp olive oil
1 ½ C dried chickpeas
1 ½ C vegetable stock
4 Tbsp chopped parsley
4 Tbsp chopped mint
4 Tbsp fresh cucumber, diced
Zest and juice from 1 lemon
Harissa to taste
Salt and fresh ground pepper to taste
Grilling cedar paper
Sous vide circulator
Sous vide pouches
Nonstick pan
Prepping time: 25 minutes / Cooking time: about 30 minutes (excludes sous vide cooking)
4 servings
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