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{{#seo:
|title=Cod with mustard and caper vinaigrette a sous vide recipe
|titlemode=replace
|keywords=#fish #potatoes #vinaigrette #cod #shallot #gherkin #blowtorch #shallots #groundnutoil #fry #whitewinevinegar
|hashtagrev=032020
|description=A simple sous vide recipe
}}

A simple sous vide recipe.
{{recipesummary
|TotalCalories = 1974
|PortionCalories = 493
|DatePublished=13th November 2013
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 2 hours, 10 minutes
|PrepTime = 10 minutes
|CookTime = 2 hours
|Image = [[Image:Cod with mustard and caper vinaigrette SV recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''It was ok''

3/5

A bit of a fiddle for not much result

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients
|'''For the [[Vinaigrette|vinaigrette]]'''
| 20g [[Shallots|shallots]], peeled and finely sliced
| 2 teaspoons [[Wholegrain mustard|wholegrain mustard]]
| 1 teaspoon clear [[Honey|honey]]
| 2 teaspoons [[Capers|capers]], drained and chopped
| 1 [[Gherkin|gherkin]], finely sliced
| 3 tablespoons [[Grapeseed oil|grapeseed oil]]
| 1 tablespoon [[White wine vinegar|white wine vinegar]]
| Seasoning
|'''For the [[Cod|cod]]'''
| 60g [[Salt|salt]]
| 1.5 litres cold water
| 1kg waxy [[Potatoes|potatoes]], peeled and cubed into 1cm pieces
| 4 [[Cod|cod]] fillets, skin removed
| 60g [[Unsalted butter|unsalted butter]]
| Extra [[Salt|salt]]
| [[Groundnut oil]]
}}

===Method===
{{RecipeMethod
|'''To make the [[Vinaigrette|vinaigrette]]'''
| Place a small saucepan of water over a medium heat
| Bring to the [[Boil|boil]] and [[Blanch|blanch]] the [[Shallot|shallot]] for 20 seconds
| Drain and tip into a bowl of iced water.
| Drain again and pat dry.
| Combine the remaining ingredients in a bowl.
| Season and whisk thoroughly.
| Add the [[Shallot|shallot]] and keep in the [[Fridge|fridge]] until required - it will keep for up to 1 week.
|'''For the [[Cod|cod]]'''
| Preheat the water bath to 84°C (''183.2°F)''.
| Place the [[Potatoes|potatoes]] into a sous vide bag and seal.
| Add to the bath and cook for 1½ hours.
| Reduce the temperature to 50°C, leaving the [[Potatoes|potatoes]] in the bath.
| Meanwhile put the [[Salt|salt]] and water into a bowl to make a [[Brine|brine]].
| Add the [[Fish|fish]] fillets and leave for 20 minutes.
| Rinse, drain and pat dry.
| Vacuum and seal the [[Fish|fish]] in individual sous vide bags with 15g [[Butter|butter]] in each.
| Add the [[Fish|fish]] to the water bath and cook for 20 minutes.
| When the cooking time is up, remove the [[Potatoes|potatoes]] from the bag and dress them with the [[Vinaigrette|vinaigrette]].
| Heat a film of [[Oil|oil]] in a [[Frying pan|frying pan]] to medium high.
| Remove the [[Fish|fish]] from the bags and pat dry.
| Season with [[Salt|salt]].
| [[Fry]] just one side of each fillet in the pan for 30 seconds until golden.
| Remove from the pan and serve coloured side up on top of the [[Potatoes|potatoes]].
}}
===Recipe source===

* Adapted from a recipe in Heston Blumenthal's ''Heston Blumenthal at Home''
===Variations===
Any flaky [[white fish]] will be fine.
===Chef's notes===
I used a [[blowtorch]] on the [[fish]] to finish, but I feel that in this instance, pan frying would give a better appearance.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Marinades dressings and butters]]
[[Category:Fish recipes]]
[[Category:Potato recipes]]
[[Category:Sea fish recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
[[Category:Molecular gastronomy recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/vinaigrette|#vinaigrette]] [[Special:Search/cod|#cod]] [[Special:Search/shallot|#shallot]] [[Special:Search/gherkin|#gherkin]] [[Special:Search/blowtorch|#blowtorch]] [[Special:Search/shallots|#shallots]] [[Special:Search/groundnutoil|#groundnutoil]] [[Special:Search/fry|#fry]] [[Special:Search/whitewinevinegar|#whitewinevinegar]]
</code>

Cod with mustard and caper vinaigrette (SV) - Revision history

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