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

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

5 uVoor 2Nutri-Score B€€€
van @andrea_mattasoglio2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • cod fillet (skinless, boneless, cut in half)Vis400 g
  • basil (leaves, for the sauce and the gel)Groente en fruit40 g
  • tomato (ripe, for the clear tomato gel)Groente en fruit500 g
  • garlic (cloves, for the tomato gel)Groente en fruit2 stukken
  • cilantro (fresh, for the tomato gel)Groente en fruit10 g
  • onion (thinly sliced, for pickling)Groente en fruit1 stuk
  • white wine vinegar (for the pickled onions)Voorraadkast100 ml
  • olive oil (for the vegan basil sauce)Voorraadkast80 ml
  • rocket (leaves, to garnish)Groente en fruit20 g
  • edible flowers (to garnish)Groente en fruit8 stukken
  • salt (to season)Kruiden en specerijen5 g

per portie

Voedingswaarden

617kcal

Koolhydraten
18 g
Eiwitten
41 g
Vetten
43 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • sous-vide machine
  • Mengkom
  • Blender
  • Zeef
  • kitchen torch
  • Oven

stap voor stap

Bereiding

  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
    Stap 1

  2. Chill the medallion

    • Let the wrapped cod rest in the fridge
    Stap 2

  3. Cook sous-vide

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

  4. Cool in an ice bath

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

  5. Make the vegan basil sauce

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

  7. Pickle the onions

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

  8. Finish the cod

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