Sous vide salt cod poached in olive oil with langoustine cigars and hermitage jus
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Ingredients
Fish & Shellfish
Salad & Fresh Herbs
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1 dill stalk
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4 sprigs of dill, finely chopped
Spices & Dried Herbs
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2 kaffir lime leaves
Fruit & Vegetables
Store Cupboard
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700ml of fish stock
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20g of plain flour
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190g of feuille de brick pastry
Dairy
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50g of unsalted butter
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20g of butter
Oils & Vinegars
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1000ml of oil
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400ml of extra virgin olive oil
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5ml of olive oil
Beverages
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325ml of hermitage wine