Sous Vide Cod with Zucchini Slices and Vongol White Wine Emulsion Sauce by @cedriklorenzen

35 min

2 servings

🐟

1 fillet

Cod

🥒

1 slice

Zucchini

🦐

1 bite

Prawn

🥬

1 head

Celeriac

🥛

50 ml

Double cream

🧂

1 pinch

Sea salt

🌿

1 bunch

Parsley

  1. Preheat
    • cod
    • sea salt

    Preheat the sous vide machine to 56°C/132.8°F. Season the cod fillet with sea salt.

  2. Place
    • cod

    Place the cod fillet in a vacuum-sealed bag and cook in the sous vide machine for 15 minutes.

  3. Slice
    • zucchini

    Slice the zucchini and set aside.

  4. Purée
    • celeriac
    • sea salt

    Prepare the celeriac puree: Add finely diced celeriac with water and sea salt in a small saucepan. Bring to the boil and cook until tender.

  5. Drain
    • celeriac
    • double cream

    Drain the celeriac thoroughly and allow excess steam to evaporate. Place in a food processor or blender while adding double cream to form a smooth, thin puree. Keep warm.

  6. Fry
    • prawn

    Fry the prawn bites until golden and crispy.

  7. Step
    • parsley

    Prepare the Vongol white wine emulsion sauce and parsley oil.

  8. Plate
    • cod
    • zucchini
    • prawn

    Plate the cod fillet with zucchini slices, prawn bites, celeriac puree, and drizzle with Vongol white wine emulsion sauce and parsley oil.

Sous Vide Cod with Zucchini Slices and Vongol White Wine Emulsion Sauce by @cedriklorenzen

35 min

2 servings

🐟

1 fillet

Cod

🥒

1 slice

Zucchini

🦐

1 bite

Prawn

🥬

1 head

Celeriac

🥛

50 ml

Double cream

🧂

1 pinch

Sea salt

🌿

1 bunch

Parsley

Preparation Steps

  1. Step 1/8

    Preheat the sous vide machine to 56°C/132.8°F. Season the cod fillet with sea salt.

    🐟cod
    🧂sea salt

  2. Step 2/8

    Place the cod fillet in a vacuum-sealed bag and cook in the sous vide machine for 15 minutes.

    🐟cod

  3. Step 3/8

    Slice the zucchini and set aside.

    🥒zucchini

  4. Step 4/8

    Prepare the celeriac puree: Add finely diced celeriac with water and sea salt in a small saucepan. Bring to the boil and cook until tender.

    🥬celeriac
    🧂sea salt
    🍲small saucepan

  5. Step 5/8

    Drain the celeriac thoroughly and allow excess steam to evaporate. Place in a food processor or blender while adding double cream to form a smooth, thin puree. Keep warm.

    🥬celeriac
    🥛double cream
    ⚙️food processor

  6. Step 6/8

    Fry the prawn bites until golden and crispy.

    🦐prawn

  7. Step 7/8

    Prepare the Vongol white wine emulsion sauce and parsley oil.

    🌿parsley

  8. Step 8/8

    Plate the cod fillet with zucchini slices, prawn bites, celeriac puree, and drizzle with Vongol white wine emulsion sauce and parsley oil.

    🐟cod
    🥒zucchini
    🦐prawn
    🥬celeriac
    🌿parsley

Composition

Ingredients

Types

Fish, Vegetables, Seafood, Dairy, Condiments, Herbs

Ingredients

cod, zucchini, prawn, celeriac, double cream, sea salt, parsley

Allergens

Fish, Shellfish, Dairy

Dietetics

Dietary regimen

Pescatarian

Calories

350 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 15g, Sugar: 3g, Fat: 20g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 500mg, Calcium: 50mg, Iron: 1mg

Vitamins

Vitamin C: 20mg, Vitamin A: 300IU

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

small saucepan, food processor

Appliances

sous vide machine, blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Fusion

Geographic

France, Europe

Various

Aspect

Texture

Tender, Smooth

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 2 days (airtight container), freezer : 1 month (airtight container)