Sophisticated Cod Recipes Cooked Sous Vide | The Tool Shed

Sophisticated Cod Recipes Cooked Sous Vide

With perhaps the exception of salmon, cod is the nation’s favourite fish and has been a staple ingredient in many households for years, with the much-loved battered variety being particularly popular! Whilst there is no denying that battered cod is extremely delicious, there is no reason why cod can’t also be used to create sophisticated dishes worthy of any fine-dining restaurant or dinner party.

We’ve selected a few of our favourite cod recipes and guarantee that they will taste absolutely sensational when cooked sous vide. For our complete selection of fish and seafood recipes please click here.

SOUS VIDE COD WITH COCO BEANS AND TOMATO CONFIT

This recipe may be challenging but we can promise you that the effort is definitely worth it. Ideal for a dinner party or celebration this elegant dish will wow your diners and leave them asking for more.

The recipe includes a step-by-step instruction video from Great British Chef Daniel Galmiche. The video will walk you through some of the trickier aspects, which means making this stunning cod recipe is not as daunting as you might think!

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SOUS VIDE COD CHEEKS WITH SHRIMP BUTTER, RAW SMOKED ASPARAGUS AND A LIME AND FENNEL SEED EMULSION

Cod cheeks have a rich tasting flavour and in this easy sous vide recipe this is intensified with some rich shrimp butter and the use of lime. Served with a beautiful asparagus salad, this lighter dish is easy to make and quick to sous vide.

Cod cheeks work well with strong flavours and our chef suggests adding harissa paste for a spicy taste.

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SOUS VIDE COD WITH SHIITAKE MUSHROOMS

Do you ever get disappointed when cooking fish that it loses all of the taste and smell of the sea? This fabulous recipe cheers up an everyday cod dish with the zing of a blood orange, making it a meal that is flavoursome and leaves no doubt that it is fresh the ocean. One bite of this will leave you feeling like you’ve had a taste of the exotic.

We should also mention that this recipe is so easy to make and takes just 50 minutes to cook sous vide! Why not make it one night this week?

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HOW TO COOK COD SOUS VIDE

If you’re a little nervous about cooking cod using a water bath take a look at this video which shows you just how simple it is! It takes expert skill not to overcook cod when frying it in a pan or baking it in the oven. However, you needn’t worry if you lack the finesse for these methods: you can produce perfects result with ease by cooking cod sous vide. In this method, the fish is cooked at a low and constant temperature, guaranteeing an evenly done result.

You can enhance the flavour of the cod by adding different liquids and seasonings to the vacuum bag. Fish stock and white wine sauce would both work particularly well.

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CURED COD COOKED SOUS VIDE

If you’re looking for something a little different or for cod with a new dimension, you have to try it cured. Curing the fish before cooking improves flavour and texture. This helps to elevate the cod into something that will surprise and delight.

For additional flavour you can even smoke the cod prior to cooking, after curing. This recipe will definitely make you fall in love with cod again.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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