> Recipes > Cod

Sous vide cod cheeks with kimchi and peanut

  • Starter
  • easy
  • 4
  • 30 minutes, plus at least 2 days for the kimchi to ferment

PT30M

PT

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Sous vide cod cheeks

Kimchi

To serve

save recipe
recipe saved

Method

save recipe
recipe saved
1
To begin, make the kimchi as it needs to be made at least 2 days in advance of serving. Place all the ingredients, apart from the cabbage, in a blender and blitz to form a paste. Transfer to a bowl with the cabbage and fennel and, using gloves, massage the paste into the vegetables for 5 minutes
2
Place in 2 large vacuum pack bags and seal well with a bar sealer. Leave somewhere cool for a minimum of 48 hours
3
For the cod cheeks, cover in the rock salt and leave for 6 minutes. Rinse off well and pat dry
4
Preheat a water bath to 65°C
5
Place the cod cheeks, oils and coriander seeds in a vacuum bag and seal with a bar sealer. Place in the water bath for 6 minutes
  • 1/4 tsp coriander seeds, toasted and crushed
  • 1 tbsp of olive oil
  • 1 tsp sesame oil
6
To assemble, place a large spoonful of kimchi on each plate. Toss the cod cheeks in the toasted peanuts, place on the kimchi and garnish with the coriander cress
Share recipe

Get in touch

Sous vide cod cheeks with kimchi and peanut

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: