Sous vide cod
I made this recipe myself in my free time whilst experimenting.
Cod with a creamy leek sauce, a red onion veil, basil oil and caviar
Sous vide cod
I made this recipe myself in my free time whilst experimenting.
Cod with a creamy leek sauce, a red onion veil, basil oil and caviar
Cooking Instructions
- 1
To get started blitz your blanched fresh basil with your olive oil, and pass through a sieve so you have a smooth green oil
- 2
To make the red onion veil, boil 100g of onion in 125g of water till the water turns pink. Drain and keep the liquid, reheat the liquid with 1g agar agar. Then thinly spread on a tray or in silicone moulds till it looks like jelly.
- 3
- 4
Then add your sliced leaks with your olive oil to a pan, and sweat
- 5
Then add your soy sauce and cream to the pan and reduce
- 6
Once reduced a little, blitz the sauce till its a smooth light beige sauce
- 7
Pre heat your sous vide to 56°c
- 8
Blitz your cod, lemon juice and zest, dill, capers, salt and pepper
- 9
Lay out cling film on a work surface and roll your cod mix inside of it to a tight tube.
- 10
Put your cod mix in a sous vide bag to hold its sausage-like shape and cook in sous vide for 20mins or until cooked
- 11
Fry your Cockells in some olive oil and cayenne pepper
- 12
When cod is nearly cooked, reheat your sauce and create a marble effect through it with you basil oil when ready to serve
- 13
To serve, pour your sauce in the bottom of a bowl as a thin layer, then chop the round end bits of cod off and cut in half so the cod can stand upright, ontop of the cod place your red onion veil and garnish with caviar and more dill, place Cockell around outside in sauce to finish.
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