Sous Vide Pollock | Recipe by

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

Sous vide pollock with kombu seaweed, sweetcorn and grapefruit Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 4



  • 500g of pollock fillet
  • 50g of kombu, dried
  • lemon juice
  • salt


  • 250ml of grapeseed oil
  • 175g of apple
  • 125g of onion
  • 1 lemongrass stick
  • 20g of curry powder
  • 5g of salt
  • tapioca starch

To serve

  • 2 corn on the cob
  • 16 dandelion leaves
  • 10 radishes
  • lilliput capers
  • 1 grapefruit
  • coriander





  1. Begin by preparing and cooking the Pollock. To do this you will firstly need to fill and preheat your water bath cooker to 45°C
  2. Place the dried kombu into a food processer and blitz until it forms a powder. Spread the whole surface of the Pollock with the powder then place in a vacuum pouch and seal using your vacuum sealer
  3. Submerge the pouch into the water bath and allow to cook sous vide for 15-17 minutes, depending on the thickness of the Pollock fillet
  4. Once cooked, take the pouch out of the bath and immediately submerge in ice water until cool. Set the fillet aside until ready to serve
  5. For the curry, begin by heating 100ml of the grapeseed oil and frying the onion with the lemongrass and apple until translucent. Add the curry powder and cook for a further 2 minutes
  6. Heat the remainder of the grapeseed oil with the salt. Once it has reached a temperature of 60°C remove from the heat and combine with the onion mixture. Allow the mixture to marinate for a minimum of 20 minutes
  7. Once marinated, pass through a chionois then set aside to cool
  8. Once cooled, spoon 6 tablespoons of the curry mixture into a bowl along with heaped tablespoons of the tapioca starch. Thoroughly combine until the mixture forms a powder
  9. To finish the dish, begin by using a blowtorch on the corn on the cobs until charred then take the dandelion leaves and pick until you have sprigs. Set these aside
  10. Pre-heat your deep fat fryer to 190°C and fry the Lilliput capers until they have opened up. Remove from the fryer and place on kitchen towel
  11. Once you have cleaned the radishes, they need to be finely grated
  12. Slice the grapefruit segments into small pieces
  13. To arrange the plate, slice the sous vide pollock into bite size pieces before using the salt and lemon to season. Arrange the pieces on the plate then place the radishes and grapefruit pieces on top
  14. Take the curry powder and use this to sprinkle liberally over each plate. Arrange the dandelion leaves on top then finally sprinkle with the deep fried capers and the sprigs of coriander. Serve immediately.
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