Sous vide cod with coco beans and tomato confit

Ingredients

Oils & Vinegars

  • olive oil
  • 25ml of pomace oil
  • 300ml of vegetable oil

Store Cupboard

Speciality Ingredients

  • 250g of Coco de Paimpol beans, white, soaked overnight in cold water

Bakery

  • 4 slices of rosemary bread

Dairy

  • 200ml of milk
  • butter