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!
Ингредиенты
- 1 1/2 lb (675 g) cod fillets, cut into 4 pieces
- 2 tbsp butter
- 1 1/2 cups (375 ml) chicken broth
- 1 1/2 cups (225 g) frozen peas, thawed
- 2 tbsp butter
- 1/2 cup (125 ml) olive oil
- 3 tbsp (45 ml) green onions, thinly sliced
- 3 tbsp (45 ml) olive oil
- 3 tbsp mixed tender herbs, finely chopped (such as dill, chervil, basil, tarragon)
- 2 tbsp roasted shelled pistachios, chopped
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) honey
- 3 Lebanese cucumbers, sliced into thin ribbons on a mandoline
- 2 thick slices bacon, cut into small dice
- Pea tendril microgreens (optional)
Инструкция
- 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.
- 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.
- Carefully remove the bag from the water using tongs or oven mitts. Delicately remove the cod from the bag.
