cod (sous vide)

• cod filets, cut into serving pieces and salted
• lemon, zested and 1 tablespoon juiced
• cilantro, 1 tablespoon ground
• yolk of 1 egg
• hazelnut oil, 1 cup

blend lemon zest and cilantro in 2/5 cup or so of water and let rest for several hours at room temperature. vacuum seal each filet in plastic bags with 2 tablespoons of lemon cilantro infusion and cook in a commercial or self made water bath at 60 C for 20 minutes. while fish is cooking, whip the egg yolk with lemon juice in a bowl over the hot bath water until pale yellow, then slowly poor in hazelnut oil until emulsified. remove fish from bags and serve over or along this hazelnut mayonnaise, garnished with cilantro leaves.

Comments

[Arleenese]

Simple and delicious, thanks for this recipe.

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