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Sous Vide Cod with Spinach Cream Sauce - The most tenderest fish fillet I ever had!

You might ask, why should the fish fillets be slow-cooked as well?


The reason is that slow-cooking makes the fish fillets more tender. When you usually pan-fry fish fillets directly, the high heat forces out moisture from the fish, making it dry. However, slow-cooking at a low temperature allows the fish to retain its juices. By slow-cooking first and then searing the surface, you lock in all the moisture, resulting in a crispy exterior and tender, juicy inside.



This slow-cooked cod fillet with spinach cream sauce is easy enough for even busy professionals to handle. Just set up the sous vide stick in a pot of water before heading out, and adjust the sous vide stick’s time control when you return home. When you get back, simply sear the fish’s surface, and it’s ready to enjoy! Pair it with a cup of NESCAFÉ® Cold Brew coffee, which is also brewed at low temperatures, for a smooth and invigorating experience. There’s nothing more satisfying than taking a day to unwind after a busy week.


ʙɪɢʙᴏʏ ᴛɪᴘs✨

📌If you’re using a sous vide stick with remote control, make sure to set the time correctly before starting the sous vide process to avoid overcooking.

📌For an even lazier approach, you can take the fish fillet directly out of the sous vide bag and enjoy it without searing.



Ingredients (serve 2)

 

Cod Fillet

2 pcs

Baby Spinach

140g

Garlic (brunoise)

2 cloves

Shallot (brunoise)

4 cloves

Cherry Tomato (quartered)

10pcs

Fish/Chicken Stock

100ml

Heavy Cream

100ml

Thyme

few sprigs

Sea Salt

1 tsp

Ground Black Pepper

1 tsp


Steps

 
1. Here's the translation for your text: --- First, place the cod fillets into a vacuum-seal bag, press out the air, and seal the bag. Then, place the bag into a pot of room-temperature water and attach the ANOVA sous vide stick.

2. Using the ANOVA mobile app, remotely start the sous vide stick and set the temperature to 53°C. Cook the fish for 30 minutes (suitable for fillets about 2.5 cm thick).


3. 烹飪前,取出鱈魚柳。大火燒鍋至冒煙,放入鱈魚柳,每面 煎30秒即可,期間以鹽及黑椒調味。

4. Over medium heat, heat a pan with 1 tablespoon of oil. Add minced garlic, shallots, cherry tomatoes, and young spinach, and sauté until fragrant.

5. Add the broth, light cream, and thyme, and cook until the mixture thickens.

6. 上碟時,先舀入忌廉汁蔬菜,再放上鱈魚柳即可享用。

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