Cod with mustard and caper vinaigrette (SV): Difference between revisions
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Latest revision as of 15:44, 14 April 2024
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 reviewIt was ok 3/5 A bit of a fiddle for not much result |
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
- 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.
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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