Recipe for sous vide cod loin
Delicious recipe and guidance for preparing cod sous vide: Cod loin on avocado with ham/breadcrumbs
We have the recipe from the book: “Sous Vide in Your Own Kitchen” and the author Karsten Tanggard says the following about the recipe:
“Cod is a mildly flavored and very lean fish that becomes really good through the gentle sous vide cooking.
The lean and mildly flavored cod gains richness and freshness from the avocado (and lemon juice) and salty crunch from the toasted breadcrumbs and prosciutto.
You can certainly serve extra avocado pieces on the side.”
Ingredients
- 30 gram Bread Dry
- 30 gram Cured Ham
- Oil
- Chives
- 2 pcs. Avocado
- 400 gram Cod 4 x 100 grams. Both cod loin and cod fillet can be used
- Salt
- Lemon
Instructions
- 1. Finely chop 30 grams of dry bread and 30 grams of cured ham, fry them until crispy in oil over medium heat (8-12 min.) and drain. 2. Rinse and dry chives and cut them into 3 mm pieces. 3. Halve 2 avocados, cut them into ½ cm thick slices and drizzle with a little lemon juice. 4. Sous vide cook the 4 pieces of cod: PREPARATION: Portion pieces (skinless and boneless) of 100 g and 4-5 cm high at the thickest point. Sprinkle with salt (0.8% of meat weight recommended). Cooking from frozen: Extra 10 min. Brush pieces with a neutral oil and wrap each piece in plastic wrap before placing them in the bag (to protect the shape). PACKING/VACUUMING: Pack with minimal vacuum (or use a ziplock bag). COOKING: 45° for 25 minutes: Very tender and juicy. Falls into flakes when pressed. Mild cod flavor. Fibers intact. 48° for 25 minutes: Cooked and tender. Very juicy, with smooth flakes. Fibers can be easily bitten through. Rich cod flavor. 52° for 25 minutes: Firm, elastic and completely tender. Very juicy with smooth flakes that fall apart. Very rich cod flavor.
FINISHING:
Nothing: Gives a mild and soft taste and texture.
Fried (on the skin side if it exists) for 1-2 min. at good heat: Gives crispy skin and a more pronounced flavor.
5. Pat the fish dry and arrange on plates or a platter.
6. Arrange avocado slices and sprinkle with ham/bread pieces and chives.
FINISHING:
Nothing: Gives a mild and soft taste and texture.
Fried (on the skin side if it exists) for 1-2 min. at good heat: Gives crispy skin and a more pronounced flavor.
5. Pat the fish dry and arrange on plates or a platter.
6. Arrange avocado slices and sprinkle with ham/bread pieces and chives.Notes
Here, the cod loin is used, which is a thick and substantial (and expensive) piece, but the other pieces are cooked the same way.
Serve immediately and on warm plates, as the fish quickly becomes cold.
• Salted in a 2% brine for 24 hours, cooked and served with thin slices of beetroot sautéed in balsamic.
• Pasta and pesto.
• Potatoes, green salad, and celery strips in mustard mayonnaise.
• Wrapped in Parma ham, fried in butter and rosemary.
• Cold salad with mayonnaise and fennel/onion on toasted bread.
Serve immediately and on warm plates, as the fish quickly becomes cold.
OTHER SERVING SUGGESTIONS
• Traditionally with chopped eggs, onions, capers, beets, potatoes, plus grated horseradish and butter sauce.• Salted in a 2% brine for 24 hours, cooked and served with thin slices of beetroot sautéed in balsamic.
• Pasta and pesto.
• Potatoes, green salad, and celery strips in mustard mayonnaise.
• Wrapped in Parma ham, fried in butter and rosemary.
• Cold salad with mayonnaise and fennel/onion on toasted bread.