Sous Vide Cod Cheeks | Recipe by sousvidetools.com

Sous Vide Cod Cheeks with Shrimp Butter, Raw Smoked Asparagus and a Lime and Fennel Seed Emulsion

Sous Vide Cod Cheeks with Shrimp Butter, Raw Smoked Asparagus and a Lime and Fennel Seed Emulsion Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

  • 12 Cod Cheeks, trimmed
  • 75g Unsalted Butter
  • 1tblsp Shrimp Paste
  • 1 tsp Chopped Dill
  • Zest and Juice of 3 Limes
  • 100ml Home-Made Mayonnaise
  • 2 tsp Roasted Fennel Seeds, Crushed To Powder
  • 1 Bunch Asparagus
  • 50mls Olive Oil 1 Tsp Smoking Liquid
  • Sea Salt

Equipment

EQUIPMENT

Sous Vide Water Bath
Vacuum Packaging Machine
Vacuum Pack Pouches
Chopping Boards
Sauté Pans
Char Grill Plate
Bowls

Method

Cod cheeks have a rich tasting flavour and in this recipe this is intensified with some rich shrimp butter and the use of lime, served with a beautiful asparagus salad.

METHOD

  1. In a bowl soften the butter and beat in the shrimp paste, chopped dill and lime zest
  2. Season the cod cheeks with a little sea salt
  3. Place the cod cheeks into a pouch along with the flavoured butter then seal
  4. Cook sous vide in a preheated water bath at 57 degrees for 25 minutes
  5. Peel the asparagus strips along their length and place in iced water
  6. Make a quick dressing by whisking together the olive oil, lime juice, liquid smoke and a pinch of salt
  7. Mix the roasted fennel seed into the mayonnaise
  8. To serve, dress the asparagus shavings with a little smoked lime vinaigrette and season with a little salt
  9. Plate the mayonnaise and add the asparagus. Arrange the cooked cheeks from the pouch

Chef’s Tip –

The cod cheeks like flavour, why not add harissa paste to add a little spice .

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