How to Cook Cod Sous Vide [Video] | The Tool Shed
How to Cook Cod Sous Vide
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.
- Preheat the water bath to a temperature of 56⁰C.
- Divide the cod into the desired number of portions. Season with salt and seal each piece of fish inside a separate vacuum bag with a splash of oil.
- Place the bags in the water bath and leave to cook for around 15 minutes. The thicker the fillet or loin, the longer it will take to cook. You can test whether the fish is cooked by applying gentle pressure to the flesh; if it flakes apart, the cod is cooked.
- Take the cooked cod out of the vacuum bag and carefully pat dry on kitchen paper.
- Peel off the skin and lightly char the cod with a blowtorch. Alternatively, place the fish in a preheated frying pan and pan-fry until caramelised to your liking.
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.
If you have the time, you might like to make Andy McLeish’s Poached cod with an Asian broth. In this recipe, the cod is cooked very simply, with only olive oil being added to the vacuum bag. The delicate flavour of the fish is then brilliantly complemented by an intoxicating Asian-inspired consommé.
Recipe courtesy of http://www.greatbritishchefs.com/