The lemon cod fillet sous-vide is a dish with a very delicate flavor yet rich in aromas, the lemon and tarragon I chose to season it. I used the low-temperature cooking technique that made it tender and juicy. The sous-vide technique (which means vacuum in French) involves cooking food at lower temperatures than usual – between 131 and 140 °F – but for a much longer time, keeping the food in plastic bags from which 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 food is submerged in a water container equipped with a thermostat that maintains a constant temperature. This 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: 2 People
- 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 Roner
- 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 use the tweezers to remove all the bones.
Season with salt and pepper.
Place the fillet in a suitable cooking bag.
Slice the lemon and cover the cod fillet.
Add the tarragon sprig and oil.
Vacuum seal and close.
Submerge the bag in the warm water bath and let it cook for 30 minutes.
Once cooking is complete, remove from the water and serve.
Alternatively, cool with cold water and ice.
Store in the refrigerator until ready to serve.
To reheat, submerge it again for about 10 minutes in warm water at 158°F.
Tips
It keeps in the refrigerator vacuum-cooked for up to 5 days.
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