Sous vide salted cod, avocado, sea vegetables, cucumber
by
- Starter
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Equipment
- Chamber sealer
- Water bath
- Vacuum bags
- Blender
- Deep-fryer
Method
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
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
- 50g of wild rice
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
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Sous vide salted cod, avocado, sea vegetables, cucumber
