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