Cod with mustard and caper vinaigrette (SV): Difference between revisions

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Cod with mustard and caper vinaigrette (SV) (view source)

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<!-- seo -->{{#seo:
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|title=Cod with mustard and caper vinaigrette (SV) British recipes
{{#seo:
|title=Cod with mustard and caper vinaigrette (SV) a British recipe
|titlemode=replace
|titlemode=replace
|keywords=Cod with mustard and caper vinaigrette (SV) British recipes
|keywords=Cod with mustard and caper vinaigrette (SV) British recipes
|description=A simple sous vide recipe.
|description=A simple sous vide recipe.
|og:image=https://www.cookipedia.co.uk/wiki/images/8/8a/Cod_with_mustard_and_caper_vinaigrette_SV_recipe.jpg
|og:image=https://www.cookipedia.co.uk/wiki/images/8/8a/Cod_with_mustard_and_caper_vinaigrette_SV_recipe.jpg
|og:type=recipe
}}
}}
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{{Template:CookTools}}
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|DatePublished=13th November 2013
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = Serves 4
|Servings = Serves 4
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'''For the [[Cod|cod]]'''
'''For the [[Cod|cod]]'''
{{RecipeMethod
{{RecipeMethod
| Preheat the water bath to 84°C.
| Preheat the water bath to 84°C (''183.2°F)''.
| Place the [[Potatoes|potatoes]] into a sous vide bag and seal.
| Place the [[Potatoes|potatoes]] into a sous vide bag and seal.
| Add to the bath and cook for 1½ hours.
| Add to the bath and cook for 1½ hours.
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Any flaky [[white fish]] will be fine.
Any flaky [[white fish]] will be fine.
===Chef's notes===
===Chef's notes===
I used a blow torch on the [[fish]] to finish, but I feel that in this instance, pan frying would give a better appearance.
I used a [[blowtorch]] on the [[fish]] to finish, but I feel that in this instance, pan frying would give a better appearance.
{{SousVideSeeAlso}}
{{SousVideSeeAlso}}
{{RecipeLine}}
{{RecipeLine}}
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