Sous vide salt cod poached in olive oil with langoustine cigars and hermitage jus
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Ingredients
Fish & Shellfish
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
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