‘A fishy’ dinner suggestion from the Great British Chefs website

Sous vide salted cod, avocado, sea vegetables & cucumber

by

Paul Foster

Ingredients

1 cod belly, large, skinned

500g of salt

50ml of extra virgin olive oil

Avocado emulsion

2 avocados, ripe

3 egg yolks

1 lemon, juiced

100ml of sunflower oil

1/2 cucumber, peeled

sea salt

Puffed wild rice

50g of wild rice

500ml of vegetable

sea vegetables

Serve with lemon

Method

1

Cover the cod belly in salt and leave for 10–12 minutes depending on thickness of the fish

1 cod belly, large, skinned

500g of salt

2

In a blender, blitz the avocado with the egg yolks and lemon juice until smooth. Pour into a bowl and then slowly add the sunflower oil in a steady stream while continually whisking to emulsify. Season to taste

2 avocados, ripe

3 egg yolks

1 lemon, juiced

100ml of sunflower oil

salt

3

Preheat a water bath to 48°C

4

Remove the cod from the bag, wash well in cold water and pat dry. Place in a vacuum bag with the olive oil and fully compress in a chamber sealer

50ml of extra virgin olive oil

5

Poach the cod in the water bath for 10 minutes, until just cooked

6

Cut the cucumber into quarters and remove the seeds. Sprinkle lightly with sea salt and leave for 10 minutes

1/2 cucumber, peeled

sea salt

7

Preheat a deep-fryer to 210°C. Alternatively, place the oil in a deep-sided pan and bring up to temperature on the hob

500ml of vegetable oil

8

Fry the wild rice in the oil until puffed up and golden

50g of wild rice

9

Wash the sea vegetables, blanch in boiling water and then refresh in cold water

10

To plate the dish, flake the cod and arrange on places with the avocado emulsion dotted around. Cut the cucumber into 2cm pieces and place on the plate, sprinkle with wild rice and sea vegetables and finish with a fine grating of lemon zest