Sous vide salt cod poached in olive oil with langoustine cigars and hermitage jus
Ingredients
Fish & Shellfish
- 1 cod fillet, weighing 450g, skin on
- 8 langoustines
- 16 baby squid
Salad & Fresh Herbs
- 2 lemon grass stalks
- 1/2 bunch of coriander
- 4 baby gem lettuces
- 10g of fresh ginger, peeled and grated
- 5g of coriander, finely chopped
- 4 sprigs of dill, finely chopped
- 4 sprigs of chervil, finely chopped
- 1 sprig of fresh tarragon
Spices & Dried Herbs
- 2 makrut lime leaves
- 1/2 tsp ground cumin
- 1/2 tsp Chinese five-spice powder
- 5 white peppercorns
- 1 star anise
Fruit & Vegetables
- 1 garlic clove, sliced
- 1 lime, zested
- 1 lemon, zested
- 1 lemon, juiced
- 1 garlic clove
- 1/2 shallot
- 6 large white mushrooms
Store Cupboard
- 100g of sea salt
- 1 pinch of salt
- 400ml of fish stock
- 20g of plain flour
- 5g of salt
- 1 pinch of salt
- 190g of feuille de brick pastry
- 300ml of fish stock
Dairy
- 50g of unsalted butter
- 20g of butter
Oils & Vinegars
- 1000ml of oil
- 400ml of extra virgin olive oil
- 5ml of olive oil
Beverages
- 325ml of hermitage wine
SITES
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