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Sous Vide Pollock with Celeriac | Recipe by sousvidetools.com

Sous Vide Pollock with celeriac and mussels

Sous Vide Pollock with celeriac and mussels Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 4 pollock fillets, each about 140g
  • 100g of sugar
  • 100g of salt
  • 1 lemon, zested
  • 1 sprig of fresh thyme
  • 4 white peppercorns
  • 500ml of water

Celeriac slices

  • 1/2 celeriac, peeled and sliced thinly on a mandoline
  • 1 pinch of salt
  • 1 dash of olive oil

Celeriac batons

  • 1/2 celeriac
  • 1 knob of butter
  • 1 sprig of fresh thyme
  • 1 pinch of rock salt


  • 1kg mussels, cleaned
  • 1 stick of celery, chopped
  • 2 carrots, chopped
  • 2 shallots, chopped
  • 1/2 fennel bulb, chopped
  • 375ml of white wine
  • 1 bay leaf
  • 4 white peppercorns

To serve

  • 1 handful of salty finger leaf
  • 50g of roasted hazelnuts


Recipe courtesy of Nigel Mendham from www.greatbritishchefs.com


  1. For the celeriac slices, cut the sliced celeriac into round discs with a pastry cutter. Scatter the salt over the discs and, using a pastry brush, coat each one with a thin layer of olive oil.
  2. Lay the celeriac discs flat inside a vacuum bag and seal. Place the bag in the water bath and leave to cook for 6 minutes. After this time, transfer the bag to a bowl of iced water and leave to chill. Do not adjust the water bath.
  3. Next, make the celeriac batons. Using an apple corer, extract cylindrical batons of flesh from the remaining half of the celeriac. Lay the batons in a vacuum bag, add the butter, thyme and salt and seal. Place the bag in the water bath and leave to cook for 30 minutes.
  4. While the celeriac is cooking, prepare the pollock. In a large bowl, combine the sugar, salt, lemon zest, thyme, peppercorns and water to make a marinade. Submerge the pollock fillets in the marinade and set aside for 20 minutes.
  5. Once cooked, take the celeriac batons out of the water bath and put to one side. Turn the bath down to 54⁰C.
  6. Remove the pollock from the marinade and wash the fish thoroughly under cold running water, then blot dry on kitchen paper. Lay the fillets inside a vacuum bag and seal. Place the bag in the water bath and leave to cook for 15 minutes.
  7. For the mussels, combine the chopped celery, carrots, shallot and fennel in a large saucepan and add the bay leaf and peppercorns. Cook over a gentle heat until the vegetable have sweated down and become tender. Stir regularly during cooking to prevent browning.
  8. Mix the wine with the vegetables and heat until the liquid boils, then add the mussels. Place a lid on the pan and simmer for 2-3 minutes. If any mussels remain unopened after this time, throw them away. Scoop the meat out of the opened shells and leave to rest until needed. Discard the empty shells.
  9. Before serving, cook the salty finger leaves in a saucepan of boiling water for 30 seconds. Let the leaves drain before serving.
  10. Set aside one quarter of the whole roasted hazelnuts and halve the remainder.
  11. To serve, lay some celeriac slices on the base of each plate. Place a pollock fillet on top and add a few celeriac batons, mussels and hazelnut halves on the side. Garnish with salty finger leaves, then finish the dish by grating the remaining whole hazelnuts over the top. Serve immediately.
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