Sous Vide Pollock with Celeriac | Recipe by sousvidetools.com
Sous Vide Pollock with celeriac and mussels
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
Ingredients
- 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
Mussels
- 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
Method
Recipe courtesy of Nigel Mendham from www.greatbritishchefs.com
METHOD
- 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.
- 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.
- 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.
- 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.
- Once cooked, take the celeriac batons out of the water bath and put to one side. Turn the bath down to 54⁰C.
- 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.
- 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.
- 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.
- Before serving, cook the salty finger leaves in a saucepan of boiling water for 30 seconds. Let the leaves drain before serving.
- Set aside one quarter of the whole roasted hazelnuts and halve the remainder.
- 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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