Sous Vide Cod With Celeriac

I love a good gadget and for Christmas this year my wife got me a Sous Vide machine from Anova. I love it.  This recipe was my first ever attempt at using a sous vide machine and I was really pleased with how the results turned out.  I can see many many experiments over the coming months seeing what works and doesn’t!

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I took a lot of help and inspiration for this recipe from http://www.greatbritishchefs.com

Ingredients:

Celeriac Batons
– 1/2 Celeriac
– Knob of Butter
– Sprig of thyme

Celeriac Puree
– 1/2 Celeriac
– 75ml Milk
– Salt & Pepper

Cod
– 2 x Cod loin fillets (c150g each)
– 25g Salt
– Sprig of thyme
– Zest 1 lemon
– Salt & Pepper to taste
– 50g Hazelnuts
– Knob of butter
– Rapeseed oil
– Asparagus tips

Special Equipment:
Sous Vide machine
Vacuum sealer

Serves – 2

Method:

Step 1 – The firming
Mix the salt and zest of half a lemon together.  Place the cod fillets on a plate, rub the salt mix all over them, cover and leave in the fridge for 45 minutes.

Step 2 – The batons
Preheat an oven to 70 degrees Celsius and set the sous vide water temperature to 185 Fahrenheit.  Using an apple corer, make 6 equal sized batons out of on half of the celeriac.  Place the batons in a vacuum bag with a knob of butter and a sprig of thyme.  Vacuum pack and then place in the water bath for 30 minutes.  After 30 minutes remove from the water bath and without opening the bag, place straight into the oven to stay warm.  Reduce the temperature in the water bath to 130 Fahrenheit.

Step 3 – The puree
Peel and roughly chop the remaining 1/2 celeriac and place in a pan of boiling water.  Bring to the boil and simmer until soft, roughly 20 minutes.

Step 4 – The cod
Remove the cod from the fridge and thoroughly wash of the salt mixture.  The flesh should now be noticeably firmer.  Place the cod in individual vacuum bags with a sprig of thyme in each one and a sprinkling of lemon zest.  Seal each bag and place in the water bath for 30 minutes.

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Step 5 – The toast
Place the hazelnuts in a dry frying pan and roast until they are nicely toasted.  If your hazelnuts have skins on, pour into a clean dry tea towel and rub together to release the skins.  Chop the hazelnuts in half and put to one side.

Step 6 – The colouring
Once the cod has cooked, remove from the water bath.  Place a large frying pan on a high heat with a glut of oil and good knob of butter. When the pan is hot, place the cod fillets into the hot butter along with the celeriac batons.  After 30 seconds, carefully turn the cod fillets over to colour the other side.

Step 7 – The serve
Place a spoonful of celeriac puree on the middle of the plate and carefully place a cod fillet on top.  Stand up 3 celeriac batons per plate, arrange steamed asparagus on the plate and scatter over the toasted hazelnuts.

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