Cod with Creamy Pea Soup, Bacon and Cucumber Salad
This fish dish was only recently added to our Café RICARDO menu and has quickly become a favourite. Beautiful cod is served on a velvety pea soup garnished with bacon,…
Instructions
-
1
Attach the sous vide precision cooker to the side of a large pot (to cook in a skillet, see below). Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 122°F (50°C). Set the cooking time to 30 minutes. Preheat the water while you prepare the cod.
-
2
Place the cod pieces side-by-side in a sous vide bag or a large freezer bag with a slider closing. Add the butter. Remove all the air from the bag (see note). Submerge the bag in the preheated water (see note). Cook for 30 minutes.
-
3
Carefully remove the bag from the water using tongs or oven mitts. Delicately remove the cod from the bag.
This fish dish was only recently added to our Café RICARDO menu and has quickly become a favourite. Beautiful cod is served on a velvety pea soup garnished with bacon, while fresh herb cucumber ribbons enhance the presentation. It’s easy to make, but looks very stylish!
