> Recipes > Cod fillet

Cod with coco beans and tomato confit

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus overnight soaking

PT1H30M

1
Preheat a water bath to 80°C
2
For the tomato confit, blanch the tomatoes in boiling salted water for 1 minute. Refresh in iced water, peel away the skin and cut the tomato into quarters
  • 2 plum tomatoes
  • salt
3
Mix with the pomace oil, icing sugar, garlic and thyme in a vacuum bag. Seal in a chamber sealer and cook in the water bath for 2 hours. Once ready, transfer to a jar
  • 25ml of pomace oil
  • 10g of icing sugar
  • 1 garlic clove
  • 1 sprig of thyme
4
Place the coco beans in a large saucepan with the carrot, onion, garlic and thyme and cover with water. Simmer until cooked, for approximately 30 minutes. Remove the onion, carrot, garlic and thyme, reserve a few handfuls of the beans for the salad and transfer the rest to a blender. Blitz until smooth, adding a little water if necessary
  • 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
5
Preheat the oven to 170°C/gas mark 3.5
6
Lay the slices of rosemary bread on a baking tray and bake for 8 minutes
  • 4 slices of rosemary bread
7
For the garlic chips, bring the milk to the boil and cook the garlic slices for 1 minute. Drain and dry on kitchen paper, then heat a small pan of oil to 160°C and fry until crisp
  • 2 garlic cloves, finely sliced
  • 200ml of milk
  • 300ml of vegetable oil
8
Preheat a water bath to 54°C
9
Rub the cod with a little olive oil and place into individual vacuum bags. Seal in a chamber sealer and cook for 9 minutes
  • 4 cod fillets, each weighing 100g
  • olive oil
10
Blitz the tomato confit in a blender with the 50ml olive oil until smooth
  • 50ml of olive oil
11
Heat the reserved coco beans in butter add the parsley and garlic. Stir through the coco bean purée and season with salt and white pepper
  • butter
  • 1 tbsp of parsley, chopped
  • 1 garlic clove, finely chopped
  • white pepper
  • salt
12
To serve, spoon some coco beans onto the plate and top with the cod. Spoon over some tomato confit and garnish with a rosemary bread crouton, garlic chips and micro parsley
  • micro parsley

Ingredients

Metric

Imperial

  • Cod

  • Tomato confit

  • Coco de Paimpol purée

  • Rosemary crisps

    • 4 slices of rosemary bread
  • Garlic chips

  • Coco de Paimpol salad

  • To serve

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