Sous vide

Codfish

sous vide kabeljauw

Author: Jorick van Souvy

Persons: 4

Temperature: 50

Cooking time: 35 minutes

Prep time: 5 minutes

Ingredients:

  • 4 pieces of cod
  • 600 g sprouts
  • 50 grams walnut
  • 100 g cooked chestnuts
  • 20 grams of butter
  • 1 tsp pepper
  • 1 tsp salt

Preparation:

  1. Get everything ready -

    Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 50 °C and let the water heat.

  2. Pack the cod -

    Season the cod with salt and pepper. Place the cod in the sous vide bags together with some olive oil or vacuum seal it with a vacuum machine . Place the sous vide bag in the water bath and set the timer for 35 minutes.

  3. Prepare the side dishes -

    Now it's time to prepare the sprouts. Wash the sprouts and cook them for 10 to 12 minutes. Then fry the Brussels sprouts in butter. Season the Brussels sprouts with salt and pepper. Crumble the chestnuts and walnuts over the Brussels sprouts. This creates a nutty taste, which goes perfectly with the cod and Brussels sprouts.

  4. To serve! -

    When the timer has gone off, remove the cod from the packaging. Serve immediately. Oh yes, don't forget to enjoy!

Reading next

sous vide duivenborst
sous vide hertenbiefstuk

1 comment

DANIEL STEYAERT

DANIEL STEYAERT

ik vind dat 50 graden wat te hoog 48/49is meer dan genoeg

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.