Cod a La sous vide

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You do not know about the technology of cooking called sous-vide? Then we go to You!))) This technology is very popular abroad. We have known less. But recently, many became fascinated with the manufacturing technology of sous-vide. So I succumbed to this hobby.)) The technology of sous-vide is that the product is sealed in the package, and then immersed in water, prepared at a low temperature. The classics of the genre should have vacuum bags (or vacuum vessel) and appliance - Swidnica. Will fit slow cooker. At worst, you can use a slow cooker from "control". Well, if no slow cooker "multipolar" only option "heating". In General, vacuum bags and Assembly with a low temperature (50-80 degrees) - our all. According to the method of sous-vide, you can cook any meat, poultry, fish. Since we have the theme of "Post", today we prepare the fish (although, if to speak about lent, fish is allowed only twice - at the Annunciation and palm Sunday). And cook according to the technology of sous-vide offer cod. Says Daniel Rouge Madsen (Daniel Rouge Madsen), chef-consultant at the Norwegian Culinary Institute, cod their best taste reveals at low temperatures.

Ingredients for Cod a La sous vide

Step by step instruction of cooking Cod a La sous vide

Шаг 1

To prepare cod fish, wash, brush, dry with a paper towel.
The fish portions cut pieces, but I decided to cook entirely.

Шаг 2

To prepare the marinade. For the marinade I mixed olive oil, honey, balsamic vinegar, classic Kikkoman soy sauce and about 1/2 teaspoon lemon pepper Kamis (You can add your favorite spices).

Шаг 3

Coat cod with marinade.

Шаг 4

Then the fish are Packed in a vacuum package, the remaining marinade is also poured in the package.
The package seal. Then you can cook at once, and can be left to marinate, about 30 minutes or an hour.
I left to marinate.
The Pro pack. I have no vacuum degasser, vacuum neither of these packages. But there are so-called vacuum bags for pickling "sealed" package elementary hot iron. In this package I was doing.
They say that instead of a vacuum package, you can use cling film. But the oven bag and sleeve for baking - not suitable!

Шаг 5

From appliances where you can prepare meals on the technology of sous-vide, I only have the slow cooker with the control.
Pour a Cup of hot (tap) water. And put the package of fish.
In my mode Multipower temperature 40-70-100-130. As for the su-view of 70 degrees for the I put.
The time is set 1 hour