Sous Vide Pollock | Recipe by

Sous Vide Pollock

Sous Vide Pollock Fish and Seafood
  • COOK TIME: 40 Minutes
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 2


  • 2 Pollock Portions, 2cm thick from flat fillet at 150g
  • 500g Mussels
  • 50ml Crème Fraiche
  • 30g Tomato, diced
  • 50g Broad Beans
  • 1/2 tsp Sea Salt
  • 300ml White Wine
  • 2 tbsp Parsley, chopped
  • Juice of 1 Lemon


It’s lovely to have a fish available like pollock, it’s a little under-rated but has great texture and big flavour lending itself to compliment mussels without becoming second fiddle.


Stage 1

  1. Preheat your water bath to 60 degrees
  2. Place a deep, tall pan on the stove and allow to get hot
  3. Put the mussels in the hot pan along with the white wine and parsley, cover with the lid immediately
  4. Allow the mussels to open before removing and straining off, keep the liquor to one side

Stage 2

  1. Season the pollock on both sides with the salt and gently rub with oil to prevent any sticking
  2. Put the pollock in a pouch along with the mussel liquor and use the vacuum packaging machine to seal. If you have an external vacuum sealer either use a zip lock bag to create a vacuum instead or leave the mussel liquor out of the pouch and use your vacuum sealer. Save the mussel liquor for step 7
  3. Place the pouch in your water bath for 40 minutes
  4. Keep checking the bath to make sure the water is covering the pouch
  5. Remove the pollock and carefully peel off the skin
  6. Season with some more salt and lemon juice before serving
  7. Return the cooking juices from the pouch to a pan and bring to the boil
  8. Gently fold in the crème fraiche and finally add the diced tomato and broad beans

Chef’s Tip –

Try using a flavoured butter.

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