Sous-Vide Cod Medallion
A sous-vide cod medallion with a super clear tomato, basil, garlic and cilantros gel, pickled onions with basil powder on top, a basil 100% vegan sauce and a small edible flowers, herbs and rocket leaves mix.
Ingredients
Directions
- 1
Cut a fillet in half and put the second half on top of the first one, then wrap it with a foil as tight as possible.
- 2
Let it rest in your fridge for at least 2 hours.
- 3
Cook it sous-vide at 46C degrees for about 25 minutes.
- 4
Transfer it into a bowl with ice and water and let it rest for at least 2 hours in your fridge.
- 5
Torched right before the service or in your oven at 70 degrees for about 15 minutes.
Notes
The super clear tomato, basil, garlic and cilantros gel full recipe will be available tomorrow on my Gronda account. Be sure I’ll also make you see hot to make the vegan sauce for this dish!
