Cod with mustard and caper vinaigrette (SV): Difference between revisions

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A simple sous vide recipe.
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|PrepTime =  10 minutes
|PrepTime =  10 minutes
|CookTime =  2 hours
|CookTime =  2 hours
|Image = [[Image:Cod with mustard and caper vinaigrette SV recipe.jpg|alt=Electus]]
|Image = [[Image:Cod with mustard and caper vinaigrette SV recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
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====Best recipe review====
====Best recipe review====
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
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A simple sous vide recipe.
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{{RecipeIngredients
{{RecipeIngredients
 
|'''For the [[Vinaigrette|vinaigrette]]'''
}}
'''For the [[Vinaigrette|vinaigrette]]'''
{{RecipeIngredientsNB
| 20g [[Shallots|shallots]], peeled and finely sliced
| 20g [[Shallots|shallots]], peeled and finely sliced
| 2 teaspoons [[Wholegrain mustard|wholegrain mustard]]
| 2 teaspoons [[Wholegrain mustard|wholegrain mustard]]
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| 1 tablespoon [[White wine vinegar|white wine vinegar]]
| 1 tablespoon [[White wine vinegar|white wine vinegar]]
| Seasoning
| Seasoning
}}
|'''For the [[Cod|cod]]'''
'''For the [[Cod|cod]]'''
{{RecipeIngredientsNB
| 60g [[Salt|salt]]
| 60g [[Salt|salt]]
| 1.5 litres cold water
| 1.5 litres cold water
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| Extra [[Salt|salt]]
| Extra [[Salt|salt]]
| [[Groundnut oil]]
| [[Groundnut oil]]
}}
}}


===Method===
===Method===
{{RecipeMethod
}}
'''To make the [[Vinaigrette|vinaigrette]]'''
{{RecipeMethod
{{RecipeMethod
|'''To make the [[Vinaigrette|vinaigrette]]'''
| Place a small saucepan of water over a medium heat
| Place a small saucepan of water over a medium heat
| Bring to the [[Boil|boil]] and [[Blanch|blanch]] the [[Shallot|shallot]] for 20 seconds
| Bring to the [[Boil|boil]] and [[Blanch|blanch]] the [[Shallot|shallot]] for 20 seconds
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| Season and whisk thoroughly.
| Season and whisk thoroughly.
| Add the [[Shallot|shallot]] and keep in the [[Fridge|fridge]] until required - it will keep for up to 1 week.
| Add the [[Shallot|shallot]] and keep in the [[Fridge|fridge]] until required - it will keep for up to 1 week.
}}
|'''For the [[Cod|cod]]'''
'''For the [[Cod|cod]]'''
{{RecipeMethod
| Preheat the water bath to 84°C (''183.2°F)''.
| Preheat the water bath to 84°C (''183.2°F)''.
| Place the [[Potatoes|potatoes]] into a sous vide bag and seal.
| Place the [[Potatoes|potatoes]] into a sous vide bag and seal.

Revision as of 15:19, 8 December 2023

A simple sous vide recipe.


Cod with mustard and caper vinaigrette (SV)
Electus
Servings:Serves 4
Calories per serving:493
Ready in:2 hours, 10 minutes
Prep. time:10 minutes
Cook time:2 hours
Difficulty:Easy
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


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

Randomly pick another recipe 🍴

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