* '''For the Vinaigrette'''
* 20g Shallots, peeled and finely sliced
* 2 teaspoons Wholegrain mustard
* 1 teaspoon clear Honey
* 2 teaspoons Capers, drained and chopped
* 1 Gherkin, finely sliced
* 3 tablespoons Grapeseed oil
* 1 tablespoon White wine vinegar
* Seasoning
* '''For the Cod'''
* 60g Salt
* 1.5 litres cold water
* 1kg waxy Potatoes, peeled and cubed into 1cm pieces
* 4 Cod fillets, skin removed
* 60g Unsalted butter
* Extra Salt
* Groundnut oil

===Method===
* '''To make the Vinaigrette'''
* Place a small saucepan of water over a medium heat
* Bring to the Boil and Blanch the Shallot for 20 seconds
* Drain and tip into a bowl of iced water.
* Drain again and pat dry.
* Combine the remaining ingredients in a bowl.
* Season and whisk thoroughly.
* Add the Shallot and keep in the Fridge until required - it will keep for up to 1 week.
* '''For the Cod'''
* Preheat the water bath to 84°C (''183.2°F)''.
* Place the Potatoes into a sous vide bag and seal.
* Add to the bath and cook for 1½ hours.
* Reduce the temperature to 50°C, leaving the Potatoes in the bath.
* Meanwhile put the Salt and water into a bowl to make a Brine.
* Add the Fish fillets and leave for 20 minutes.
* Rinse, drain and pat dry.
* Vacuum and seal the Fish in individual sous vide bags with 15g Butter in each.
* Add the Fish to the water bath and cook for 20 minutes.
* When the cooking time is up, remove the Potatoes from the bag and dress them with the Vinaigrette.
* Heat a film of Oil in a Frying pan to medium high.
* Remove the Fish from the bags and pat dry.
* Season with Salt.
* Fry just one side of each fillet in the pan for 30 seconds until golden.
* Remove from the pan and serve coloured side up on top of the Potatoes.
* Adapted from a recipe in Heston Blumenthal's ''Heston Blumenthal at Home''

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