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30 minutes, plus at least 2 days for the kimchi to ferment
PT30M
PT
This simple sous videcod cheek recipe from Chantelle Nicholson is served with a zingy cabbage and fennel kimchi. The kimchi still needs two days to start fermenting though, so make sure you plan ahead for this dish.
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To begin, make the kimchi as it needs to be made at least 2 days in advance of serving. Place all the ingredients, apart from the cabbage, in a blender and blitz to form a paste. Transfer to a bowl with the cabbage and fennel and, using gloves, massage the paste into the vegetables for 5 minutes
To assemble, place a large spoonful of kimchi on each plate. Toss the cod cheeks in the toasted peanuts, place on the kimchi and garnish with the coriander cress
From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
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Sous vide cod cheeks with kimchi and peanut
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