Sous Vide Cod with Coco Beans | Recipe by sousvidetools.com
Sous Vide Cod with Coco Beans and Tomato Confit
- COOK TIME: 2 hours
- PREP TIME: 12 Hours
- DIFFICULTY: Difficult
- SERVES: 4
Ingredients
- 4 cod fillets, each weighing 100g
- olive oil
Tomato confit
- 2 plum tomatoes
- 25ml of pomace oil
- 10g of icing sugar
- 1 garlic clove
- 1 sprig of thyme
- 50ml of olive oil
- salt
- pepper
Coco de Paimpol purée
- 250g of Coco de Paimpol beans, white, soaked overnight in cold water
- 1/2 carrot, roughly chopped
- 1/2 white onion, roughly chopped
- 1 garlic clove
- 1 sprig of thyme
Rosemary crisps
- 4 slices of rosemary bread
Garlic chips
- 2 garlic cloves, finely sliced
- 200ml of milk
- 300ml of vegetable oil
Coco de Paimpol salad
- 1 tbsp of parsley, chopped
- 1 garlic clove, finely chopped
- butter
- salt
- white pepper
- micro parsley – to serve
Method
Recipe courtesy of chef Daniel Galmiche from www.greatbritishchefs.com
METHOD
- Preheat the water bath to a temperature of 80⁰C.
- To make the tomato confit, fill a saucepan with salted water and bring to the boil. Add the tomatoes and simmer for 1 minute, then transfer immediately to iced water to halt the cooking process. Drain the tomatoes and carefully peel off the skin, then quarter the flesh.
- Using a chamber sealer, seal the peeled and quartered tomatoes inside a vacuum bag with the icing sugar, garlic, thyme and pomace oil. Place the bag in the water bath and leave to cook for 2 hours, then empty the bag into a jar and set aside until needed.
- Next, prepare the Coco de Paimpol purée. Combine the coco beans, carrot, onion, garlic and thyme in a saucepan and add enough water to cover the ingredients. Place over a medium heat, bring to the boil and cook until the beans are tender. This should take about 30 minutes.
- Separate the beans from the onion, carrot, garlic and thyme. Set a few handfuls of beans aside for the salad. Place the remainder in a blender and pulse until smooth. You may need to add a splash of water to prevent the purée becoming thick and clumpy.
- Preheat the oven to a temperature of 170⁰C/gas mark 3.5.
- For the rosemary crisps, place the rosemary bread on a baking tray and cook in the oven for 8 minutes.
- To make the garlic chips, warm the milk in a saucepan until it begins to boil, then add the garlic slices and simmer for 1 minute. After this time, tip the milk away and leave the garlic slices to drain on kitchen paper. Pour the vegetable oil into a small saucepan and place over a high heat. When the oil reaches 160⁰C, deep-fry the garlic slices until crisp.
- Preheat the water bath to a temperature of 54⁰C.
- To cook the cod, massage a drizzle of olive oil into each fillet, then seal in 4 separate vacuum bags using a chamber sealer. Place the bags in the water bath and leave to cook for 9 minutes.
- Transfer the tomato confit from the jar to a blender. Add the olive oil and pulse until smooth, then add salt and pepper to taste.
- To make the Coco de Paimpol salad, melt a knob of butter in a saucepan and add the reserved coco beans, parsley and garlic. Cook until heated through, then mix in the coco bean purée. Finish with a pinch of salt and a little white pepper to season.
- To serve, divide the Coco de Paimpol salad between 4 plates. Add 1 cod fillet to each plate, placing it on top of the coco beans, and drizzle over the tomato confit. Finish the dish with a rosemary bread crisp and a garnish of garlic chips and micro parsley
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