Sous Vide Cod with Champagne Mussels | Recipe by sousvidetools.com

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Sous Vide Cod with Champagne Mussels

Sous Vide Cod with Champagne Mussels Fish and Seafood Fish, Modern British
  • COOK TIME: 1 Hour 30 minutes
  • PREP TIME: 45
  • DIFFICULTY: Medium
  • SERVES: 6

Ingredients

cod – 1 loin of cod

mussel velouté – 1k mussels, 1 bottle champayne, 2 shallots, 2 clove garlic, 250ml whipping cream

kohlrabi – 1 kohlrabi

confit lemon puree – 12 lemons, 150g sugar

potato puree – 4 desiree potatoes, 100ml cream, 100g butter, 150ml milk

sea aster

Method

Thanks to our friend, award winning Chef Tom Shepherd for this Sous Vide Cod recipe. Tom has been cooking up a storm offering his luxurious 3 course dine at home boxes and has been kind enough to share a selection of recipes, that he has used within the boxes that incorporate the sous vide technique.

To find out more about Tom or to order one of his delicious dine at home boxes have a peep at his website

Chefs Tip – ensure your mussels are as fresh as possible, so all should be closed, clean and smell of the sea. with this, your sauce will be delicious.

cod – season cod lightly and roll tightly in cling film, place in the fridge until cooking, this will help shape the cod. just before cooking, take out of the fridge, vaccum seal and cook sous vide at 50 degrees for 12/14 minutes depending on thickness.

mussel velouté – rinse mussels in clean, cold water for around 30 minutes, place a large pan on the stove and turn heat up to full, place mussels along with the champagne in the pan and pop a lid on. wait until all mussles have opened (around 1 – 2 minutes) and strain through a sieve. place mussels in the fridge and cooking liquid save for velouté. in a pan, lightly fry the shallots and garlic, add cooking liquid and reduce to a glace, add cream and reboil, taste for seasoning, then pass through a sieve and chill. for serving reheat with mussles through the sauce and serve.

confit lemon puree – peel lemons and place rind in cold water, boil and pass liquid off, repeat the process three more times, saving the water from the second boil. in a separate pan place sugar, 150ml water and 150ml lemon water and boil, place rind and gently simmer for an hour. blend and place in the fridge to set. for the dish, pipe a small amount on top of the cooked fish.

smoked potato puree – bake potatoes for 1 hour at 160 degrees, allow to cool, and scoop out the middle, in a pan place butter, milk and cream and boil, place scooped out potato and mash until smooth, season with salt and serve.

sea aster – simply wash and keep in the fridge for later. to cook, treat exactly like spinach

kohlrabi – we use a spiraliser for a twist on the vegetable, so if like us you have a spiraliser, spiralise your kohlrabi, and boil until cooked just before serving

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