Cod with mustard and caper vinaigrette (SV)

A simple sous vide recipe.

Cod with mustard and caper vinaigrette (SV)

Servings:	Serves 4
Calories per serving:	493
Ready in:	2 hours, 10 minutes
Prep. time:	10 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	13th November 2013

Best recipe review It was ok 3/5 A bit of a fiddle for not much result Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

1. To make the vinaigrette
2. Place a small saucepan of water over a medium heat
3. Bring to the boil and blanch the shallot for 20 seconds
4. Drain and tip into a bowl of iced water.
5. Drain again and pat dry.
6. Combine the remaining ingredients in a bowl.
7. Season and whisk thoroughly.
8. Add the shallot and keep in the fridge until required - it will keep for up to 1 week.
9. For the cod
10. Preheat the water bath to 84°C (183.2°F).
11. Place the potatoes into a sous vide bag and seal.
12. Add to the bath and cook for 1½ hours.
13. Reduce the temperature to 50°C, leaving the potatoes in the bath.
14. Meanwhile put the salt and water into a bowl to make a brine.
15. Add the fish fillets and leave for 20 minutes.
16. Rinse, drain and pat dry.
17. Vacuum and seal the fish in individual sous vide bags with 15g butter in each.
18. Add the fish to the water bath and cook for 20 minutes.
19. When the cooking time is up, remove the potatoes from the bag and dress them with the vinaigrette.
20. Heat a film of oil in a frying pan to medium high.
21. Remove the fish from the bags and pat dry.
22. Season with salt.
23. Fry just one side of each fillet in the pan for 30 seconds until golden.
24. Remove from the pan and serve coloured side up on top of the potatoes.

Recipe source

• Adapted from a recipe in Heston Blumenthal's Heston Blumenthal at Home

Variations

Any flaky white fish will be fine.

Chef's notes

I used a blowtorch on the fish to finish, but I feel that in this instance, pan frying would give a better appearance.

See also

• Sous vide cooking
• Category:Sous vide recipes
• Sous vide cooking times
• How to cook sous vide meat to different levels of doneness
• Safe minimum cooking temperatures
• SousVide Supreme sous vide cooker
• Anova Standalone sous-vide water heater and circulator
• Home made sous-vide slow cooker conversion kit
• Vacuum sealer (generic)
• Andrew James Professional Quality Vacuum Food Sealer Machine
• Vacuum sealed containers
• Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
• Burton Sous Vide Water Bath
• Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?

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