Sous vide salted cod, avocado, sea vegetables, cucumber

4
60 minutes

Ingredients

Cod belly

  • 1 cod belly, large, skinned
  • 500g of salt
  • 50ml of extra virgin olive oil

Avocado emulsion

  • 2 avocados, ripe
  • 3 egg yolks
  • 1 lemon, juiced
  • 100ml of sunflower oil
  • salt

Cucumber

  • 1/2 cucumber, peeled
  • sea salt

Puffed wild rice

  • 50g of wild rice
  • 500ml of vegetable oil

Sea vegetables

  • sea vegetables

To serve

  • 1 lemon

Method

1
Cover the cod belly in salt and leave for 10–12 minutes depending on thickness of the fish
  • 1 cod belly, large, skinned
  • 500g of salt
2
In a blender, blitz the avocado with the egg yolks and lemon juice until smooth. Pour into a bowl and then slowly add the sunflower oil in a steady stream while continually whisking to emulsify. Season to taste
  • 2 avocados, ripe
  • 3 egg yolks
  • 1 lemon, juiced
  • 100ml of sunflower oil
  • salt
3
Preheat a water bath to 48°C
4
Remove the cod from the bag, wash well in cold water and pat dry. Place in a vacuum bag with the olive oil and fully compress in a chamber sealer
  • 50ml of extra virgin olive oil
5
Poach the cod in the water bath for 10 minutes, until just cooked
6
Cut the cucumber into quarters and remove the seeds. Sprinkle lightly with sea salt and leave for 10 minutes
  • 1/2 cucumber, peeled
  • sea salt
7
Preheat a deep-fryer to 210°C. Alternatively, place the oil in a deep-sided pan and bring up to temperature on the hob
  • 500ml of vegetable oil
8
Fry the wild rice in the oil until puffed up and golden
  • 50g of wild rice
9
Wash the sea vegetables, blanch in boiling water and then refresh in cold water
  • sea vegetables
10
To plate the dish, flake the cod and arrange on places with the avocado emulsion dotted around. Cut the cucumber into 2cm pieces and place on the plate, sprinkle with wild rice and sea vegetables and finish with a fine grating of lemon zest