The lemon cod fillet sous vide is a dish with a very delicate flavor yet rich in aromas, thanks to the lemon and tarragon I chose for seasoning. I used the low-temperature cooking technique which made it tender and juicy. The sous-vide technique (which means vacuum in French) consists of cooking food at lower temperatures than usual – between 131 and 140 °F – but for a much longer time, keeping the food inside plastic bags from which the air has been removed. The absence of air prevents the oxidation of polyunsaturated fats and avoids rancidity and the development of abnormal flavors. The bagged foods are immersed in a container full of water, equipped with a thermostat that maintains a constant temperature. The system allows for even cooking and keeps the food much juicier.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz cod fillets
- 1 lemon
- 1 sprig tarragon
- 2 tbsps extra virgin olive oil
- salt
- pepper
Tools
- 1 Immersion Circulator
- 1 Vacuum Sealer
- 1 Tweezers
- 1 Vacuum Bag
Steps
Heat the water with the sous vide to 131°F.
Place the cod fillet on a cutting board and with the help of tweezers remove all the bones.
Season with salt and pepper.
Insert the fillet into a cooking bag.
Cut the lemon into slices and cover the cod fillet.
Add the sprig of tarragon and the oil.
Vacuum seal the bag.
Immerse the bag in the hot water bath and let it cook for 30 minutes.
Once cooked, remove from the water and serve.
Alternatively, cool with cold water and ice.
Store in the refrigerator until consumption.
To reheat, simply immerse it again for about 10 minutes in hot water at 158°F.
Advice
It can be stored in the refrigerator, vacuum cooked, for up to 5 days.
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