Sous vide salt cod poached in olive oil with langoustine cigars and hermitage jus
by Michael Wignall
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Ingredients
Fish & Shellfish
1 cod fillet, weighing 450g, skin on
8 langoustines
16 baby squid
Salad & Fresh Herbs
2 lemon grass stalks
5 1/2 bunches of coriander
4 baby gem lettuces
1 chervil stalk
1 dill stalk
1 tarragon stalk
10g of fresh ginger, peeled and grated
4 sprigs of dill, finely chopped
4 sprigs of chervil, finely chopped
1 sprig of fresh tarragon
Spices & Dried Herbs
2 kaffir lime leaves
1/2 tsp ground cumin
1/2 tsp Chinese five-spice powder
2 star anise
10 white peppercorns
Fruit & Vegetables
2 garlic cloves, sliced
1 lime, zested
1 carrot, peeled and roughly chopped
1/2 onion, peeled and roughly chopped
1 celery stick, washed and roughly chopped
2 lemons, zested
1/2 shallot
6 large white mushrooms
Store Cupboard
100g of sea salt
12 pinches of salt
700ml of fish stock
20g of plain flour
190g of feuille de brick pastry
Dairy
50g of unsalted butter
20g of butter
Oils & Vinegars
1000ml of oil
400ml of extra virgin olive oil
5ml of olive oil
Beverages
325ml of hermitage wine