Skip to content
Menu
Cod Medallion with Vegan Basil Sauce, Clear Tomato Gel and Pickled Onions
Plato principal

Cod Medallion with Vegan Basil Sauce, Clear Tomato Gel and Pickled Onions

5 hPara 2Nutri-Score B€€€
de @andrea_mattasoglio2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • cod fillet (skinless, boneless, cut in half)Pescado400 g
  • basil (leaves, for the sauce and the gel)Frutas y verduras40 g
  • tomato (ripe, for the clear tomato gel)Frutas y verduras500 g
  • garlic (cloves, for the tomato gel)Frutas y verduras2 piezas
  • cilantro (fresh, for the tomato gel)Frutas y verduras10 g
  • onion (thinly sliced, for pickling)Frutas y verduras1 pieza
  • white wine vinegar (for the pickled onions)Despensa100 ml
  • olive oil (for the vegan basil sauce)Despensa80 ml
  • rocket (leaves, to garnish)Frutas y verduras20 g
  • edible flowers (to garnish)Frutas y verduras8 piezas
  • salt (to season)Especias5 g

por ración

Nutrición

617kcal

Carbohidratos
18 g
Proteínas
41 g
Grasas
43 g
Adaptar utensilios

lo que usará

Utensilios

  • sous-vide machine
  • Bol
  • Batidora de vaso
  • Tamiz
  • kitchen torch
  • Horno

paso a paso

Preparación

  1. Shape the cod medallion

    • Cut the cod fillet in half
    • Place the second half on top of the first one
    • Wrap tightly in foil
    Paso 1

  2. Chill the medallion

    • Let the wrapped cod rest in the fridge
    Paso 2

  3. Cook sous-vide

    • Cook the cod sous-vide at 46 °C
    Paso 3

  4. Cool in an ice bath

    • Transfer the cod into a bowl with ice and water
    • Let it rest in the fridge
    Paso 4

  5. Make the vegan basil sauce

    • Blend the basil with the olive oil and salt
    • Pass through a sieve and set aside
    Paso 5

  6. Make the clear tomato gel

    • Blend the tomato with basil, garlic and cilantro
    • Strain through a sieve until the gel is clear
    • Season and chill
    Paso 6

  7. Pickle the onions

    • Cover the sliced onion with white wine vinegar
    • Let marinate until lightly pickled
    Paso 7

  8. Finish the cod

    • Torch the cod medallion right before serving, or reheat in the oven at 70 °C
    Paso 8

  9. Plate

    • Plate the cod medallion with the basil sauce and the tomato gel
    • Add the pickled onions, basil powder, edible flowers and rocket leaves
    Paso 9
Obtener Mezze