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Sous vide salted cod, avocado, sea vegetables, cucumber

by Paul Foster
  1. Salt cod - Poached salted cod, avocado, sea vegetables, cucumber
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Showcasing the tender flesh of cod belly, this starter by Paul Foster is an elegant way to get to grips with this underused part of the fish. Paired simply with avocado emulsion and lightly salted cucumber, this dish is a great combination of fresh, clean flavours.

First published in 2015
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Ingredients

Metric

Imperial

Cod belly

  • 1 cod belly, large, skinned
  • 500g of salt
  • 50ml of extra virgin olive oil

Avocado emulsion

Cucumber

Puffed wild rice

Sea vegetables

  • sea vegetables

To serve

SAVE RECIPE

Equipment

  • Chamber sealer
  • Water bath
  • Vacuum bags
  • Blender
  • Deep-fryer

Method

1
Cover the cod belly in salt and leave for 10–12 minutes depending on thickness of the fish
2
In a blender, blitz the avocado with the egg yolks and lemon juice until smooth. Pour into a bowl and then slowly add the sunflower oil in a steady stream while continually whisking to emulsify. Season to taste
3
Preheat a water bath to 48°C
4
Remove the cod from the bag, wash well in cold water and pat dry. Place in a vacuum bag with the olive oil and fully compress in a chamber sealer
  • 50ml of extra virgin olive oil
5
Poach the cod in the water bath for 10 minutes, until just cooked
6
Cut the cucumber into quarters and remove the seeds. Sprinkle lightly with sea salt and leave for 10 minutes
7
Preheat a deep-fryer to 210°C. Alternatively, place the oil in a deep-sided pan and bring up to temperature on the hob
  • 500ml of vegetable oil
8
Fry the wild rice in the oil until puffed up and golden
9
Wash the sea vegetables, blanch in boiling water and then refresh in cold water
  • sea vegetables
10
To plate the dish, flake the cod and arrange on places with the avocado emulsion dotted around. Cut the cucumber into 2cm pieces and place on the plate, sprinkle with wild rice and sea vegetables and finish with a fine grating of lemon zest
First published in 2015
Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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