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

5 hPour 2Nutri-Score B€€€
par @andrea_mattasoglio2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • cod fillet (skinless, boneless, cut in half)Poissons400 g
  • basil (leaves, for the sauce and the gel)Fruits et légumes40 g
  • tomato (ripe, for the clear tomato gel)Fruits et légumes500 g
  • garlic (cloves, for the tomato gel)Fruits et légumes2 morceaux
  • cilantro (fresh, for the tomato gel)Fruits et légumes10 g
  • onion (thinly sliced, for pickling)Fruits et légumes1 morceau
  • white wine vinegar (for the pickled onions)Épicerie100 ml
  • olive oil (for the vegan basil sauce)Épicerie80 ml
  • rocket (leaves, to garnish)Fruits et légumes20 g
  • edible flowers (to garnish)Fruits et légumes8 morceaux
  • salt (to season)Épices5 g

par portion

Nutrition

617kcal

Glucides
18 g
Protéines
41 g
Lipides
43 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • sous-vide machine
  • Saladier
  • Blender
  • Tamis
  • kitchen torch
  • Four

pas à pas

Préparation

  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
    Étape 1

  2. Chill the medallion

    • Let the wrapped cod rest in the fridge
    Étape 2

  3. Cook sous-vide

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

  4. Cool in an ice bath

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

  5. Make the vegan basil sauce

    • Blend the basil with the olive oil and salt
    • Pass through a sieve and set aside
    Étape 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
    Étape 6

  7. Pickle the onions

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

  8. Finish the cod

    • Torch the cod medallion right before serving, or reheat in the oven at 70 °C
    Étape 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
    Étape 9
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