Sous Vide Cod
This method for cooking cod uses a sous vide immersion circulator to achieve perfectly tender and flaky fish. Each loin is seasoned and topped with lemon zest, butter, and fresh slices before being sealed with shallots. After a precise cook, the fish is finished with a drizzle of its own savoury cooking liquid. The process requires minimal active effort for a truly impressive dish.
Ingredients
- 2 (4 ounce) cod loins
- 1 pinch salt and freshly ground black pepper
- 1 lemon
- 2 teaspoons butter
- 1 shallot, thinly sliced
Method
- Place a large pot of water on the work surface and attach your immersion circulator. Set the device to 130 degrees F (54 degrees C) and programme it for 35 minutes.
- Lightly sprinkle the cod loins with salt and pepper. Add half of the lemon zest and 1 teaspoon of butter to each piece, then finish with two slices of lemon.
- Put the thinly sliced shallot into two separate resealable plastic bags. Lay a seasoned cod loin over the shallots in each bag. Seal the bags almost completely, leaving one small corner open.
- Gently lower the bags into the heated water, submerging them to push out any trapped air. Once the air is expelled, seal the open corners fully and start the timer.
- Once the timer sounds, take the bags from the water. Open them and transfer the cod carefully to plates. Spoon about 1 tablespoon of the liquid from each bag over the corresponding loin and add extra lemon slices for garnish.
Nutrition (per serving)
Calories155 kcal
Fat5 g
Sugars1 g
Protein21 g
Sodium182 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorBren
