SousVide Supreme - Mediterranean Style Cod

Having experimented quite a bit now with The SousVide Supreme water oven, I've had a go at Starter Courses and Party Food and Everyday Dinners but until now I hadn't tried cooking fish apart from salmon fillets.  Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious but what about fish? 

Sous Vide Fish

Personally I'm not keen on salmon cooked sous vide, probably it's just a matter of taste but I found the salmon lost texture and became slightly mushy despite trying different temperatures and cooking times.  That said, it must just be me as others have been successful with salmon.

Cod fillets however are not only a doddle to cook sous vide, but they came out perfectly cooked and flaked beautifully and were full of flavour.  My photo really doesn't do this dish justice - hurry up the brighter weather I say.  Since I made this dish up as I went along I was so pleased with it I will make it again.

What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

Thanks to The SousVide Supreme you can now have one of these amazing machines in your own home as their range is especially designed for home kitchens.  The Sous Vide method takes the guess work out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.


Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.


Mediterranean Style Cod



 
Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/mediterranean-style-cod---sous-vide

Serves 2 
You will need:
2 nice fat skinless and boneless pieces of cod - mine were 1 inch thick
2 tablespoons of salt mixed in 250ml cold water 
a sprig of thyme and a knob of butter
olive oil
2 red bell peppers - sliced 
1 fat garlic clove - finely chopped
an handful of  baby cherry or plum tomatoes - halved
an handful of black pitted olives - halved
a tablespoon or two of capers - rinsed from their brine 
2 tablespoons of sun-dried tomato paste (not pesto) I used the brand Sacla
a good pinch of black pepper 

How to do it:
Put the cod into a suitably sized bowl and pour over the cold salted water and cover the bowl with cling film and pop into the fridge.  After ten minutes remove form the salty water and rinse.  Pat dry and vacuum seal each fillet in one of the special pouches along with a knob of butter and a sprig of thyme. 


Fill the Sous Vide with hot water and set the temperature to 60C or 140F and once the temperature is reached set the time for 30 minutes - **Please note my fillets were 1 inch thick (2.5cm) but if yours are thinner then the cooking time will be less.
With fish it is important to set the timer or the fish will overcook unlike meat or poultry which can pretty much stay there all day without affecting it.

While the fish is cooking you can get on with the sauce.  Heat up a large frying pan and add a good glug of oil - say two tablespoons.  Gently cook the sliced pepper to soften taking care not to colour it.  Add the chopped garlic along with the tomatoes, olives and capers.  Stir in a couple of tablespoons of sun-dried tomato paste along with a little more olive oil if you think it needs it. Add a good pinch of black pepper and that's it, job done.  Turn off the heat until your fish is cooked - you can heat it back up then.  

Plates at the ready - serve straight away with nice fresh crusty bread for dipping and mopping. 

Sous Vide


You can find more Sous Vide recipes by clicking on 'SousVide Recipes' in the tag cloud in the sidebar of this blog.

Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of:  a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.  2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook
RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.
 

4 comments

  1. The cod and vegetables look completely delicious, I've been considering getting a Sous Vide, but will probably wait awhile, as I've just spent a small fortune on my new range cooker, I'd better use it or my husband will accuse me of wasting money!
    Jude x

    ReplyDelete
  2. Hi Jan
    Before you write salmon off all together please try Stefan Cosser's recipe from our new sous vide cookbook, At home with sous vide. Stefan spent 5 years at the helm of the Fat Duck test kitchen. He uses delicate Japanese soy sauce and perfumed salt cure to draw moisture from the salmon and infuse flavour before cooking the salmon Mi Cuit, to serve cold as a salad. just devine! www.homesousvide.com.au

    ReplyDelete
  3. Hi Jan
    Before you write salmon off all together please try Stefan Cosser's recipe from our new sous vide cookbook, At home with sous vide. Stefan spent 5 years at the helm of the Fat Duck test kitchen. He uses delicate Japanese soy sauce and perfumed salt cure to draw moisture from the salmon and infuse flavour before cooking the salmon Mi Cuit, to serve cold as a salad. just devine! www.homesousvide.com.au

    ReplyDelete
  4. Your blog is really very awesome and all food is look so delicious, Thank you for sharing such a nice blog with us, and keep sharing in future.
    cocina española

    Thanks
    Jose

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

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