Sous vide cod with coco beans and tomato confit
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- Main
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Daniel Galmiche serves up a delightful sous vide cod recipe. The delicate flavour of the cod is paired with legendary French Coco de Paimpol beans, known for their creamy flavour and beautiful texture. Tomato confit sauce, rosemary bread croutons and garlic chips add extra vibrancy to the dish.
Ingredients
Cod
- 4 cod fillets , each weighing 100g
- olive oil
Tomato confit
- 2 plum tomatoes
- 25ml of pomace oil (1)
- 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
To serve
Equipment
- Vacuum bags
- Small vacuum bags (4)
- Chamber sealer
- Water bath
- Blender
- Cooking thermometer
Method
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
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 (1)
- 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
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Sous vide cod with coco beans and tomato confit
