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, while fresh herb cucumber ribbons enhance the presentation. It’s easy to make, but looks very stylish!
Ingredients
- 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)
Instructions
- 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.
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!