Sous vide Recipe Book 2018

1
Rinse the citrus fruit under
hot water, grate the zest,
and mix with dill, salt, and
ground pepper (1teaspoon of
each).
2
Spread the herb mixture
over the top of the washed
cod llets and place in the
vacuum-sealing bag. Add the oil
and vacuum seal.
(See below for settings)
3
Cook the cod llets.
(See below for settings)
4
Remove from the vacu-
um-sealing bag and serve.
Delicious served with small roast
potatoes.
Ingredients
1unwaxed orange
1unwaxed lime
1tsp fresh dill, coarsely
chopped
½tsp salt
1tsp coarsely ground green
peppercorns
2llets of cod (140g each)
1tbsp olive oil
Preparation time:
approx. 55minutes
Cooking duration:
35minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 2
Step 3 settings
Cooking method: Sous-vide
Temperature: 129°F (54°C)
Duration: 35minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Cod with citrus zest
Fish28