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Cod with mustard and caper vinaigrette (SV): Difference between revisions
Cod with mustard and caper vinaigrette (SV) (view source)
Revision as of 15:44, 14 April 2024
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A simple sous vide recipe. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1974 | |TotalCalories = 1974 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 2 hours | |CookTime = 2 hours | ||
|Image = [[Image:Cod with mustard and caper vinaigrette SV recipe.jpg|alt=Electus]] | |Image = [[Image:Cod with mustard and caper vinaigrette SV recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
====Best recipe review==== | ====Best recipe review==== | ||
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | <span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | ||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''For the [[Vinaigrette|vinaigrette]]''' | |||
'''For the [[Vinaigrette|vinaigrette]]''' | |||
| 20g [[Shallots|shallots]], peeled and finely sliced | | 20g [[Shallots|shallots]], peeled and finely sliced | ||
| 2 teaspoons [[Wholegrain mustard|wholegrain mustard]] | | 2 teaspoons [[Wholegrain mustard|wholegrain mustard]] | ||
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| 1 tablespoon [[White wine vinegar|white wine vinegar]] | | 1 tablespoon [[White wine vinegar|white wine vinegar]] | ||
| Seasoning | | Seasoning | ||
|'''For the [[Cod|cod]]''' | |||
'''For the [[Cod|cod]]''' | |||
| 60g [[Salt|salt]] | | 60g [[Salt|salt]] | ||
| 1.5 litres cold water | | 1.5 litres cold water | ||
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| Extra [[Salt|salt]] | | Extra [[Salt|salt]] | ||
| [[Groundnut oil]] | | [[Groundnut oil]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''To make the [[Vinaigrette|vinaigrette]]''' | |||
| Place a small saucepan of water over a medium heat | | Place a small saucepan of water over a medium heat | ||
| Bring to the [[Boil|boil]] and [[Blanch|blanch]] the [[Shallot|shallot]] for 20 seconds | | Bring to the [[Boil|boil]] and [[Blanch|blanch]] the [[Shallot|shallot]] for 20 seconds | ||
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| Season and whisk thoroughly. | | Season and whisk thoroughly. | ||
| Add the [[Shallot|shallot]] and keep in the [[Fridge|fridge]] until required - it will keep for up to 1 week. | | Add the [[Shallot|shallot]] and keep in the [[Fridge|fridge]] until required - it will keep for up to 1 week. | ||
|'''For the [[Cod|cod]]''' | |||
'''For the [[Cod|cod]]''' | |||
| Preheat the water bath to 84°C (''183.2°F)''. | | 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. | ||
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[[Category:Molecular gastronomy recipes]] | [[Category:Molecular gastronomy recipes]] | ||
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