Cod Sous Vide
2010-01-07
Chris Shenton
Serves 2

This produces a stupidly moist fish, barely cooked, succulent, that
flakes like a mofo in big chunks.  The brining gives it enough salt
and the zest is pleasantly refreshing.

My setup is a Sous Vide Magic temperature controller driving a cheap
hotplate with a large covered pot of water. Food is sealed in Tilia
FoodSaver. This is pretty easy but you could do it normal stovetop pot
with a careful eye on a thermometer in the water bath -- the time's short.

12	oz	Cod fillet, skinless
2	Tbs	Olive Oil (not extra virgin)
250	ml	Water
25	g	Kosher Salt
1		Zest of whole lemon, on fine Microplane

If the Cod has the skin, carefully remove and while prepping,
heat in a nonstick skillet, weighted to keep flat, until crisp;
use as a condiment on the finished dish.

Freeze Olive Oil in bottom vacuum sealer bag big enough to contain
the Cod; freeze solid so the sealer doesn't suck the liquid out.

Heat water with temperature controller to 132F/55C.

Make a 10% brine solution by dissolving the Salt in hot Water, let cool. 
Add to ziptop bag along with Cod and brine 15 minutes.
Drain and pat fish dry.
Cut into two serving pieces; it's too fragile when cooked.
Dust with Lemon Zest.
Add to vacuum sealer bag containing Oil.
Seal and cook in the sous vide water bath at 132F/55C for 30 minutes;
if your fillet is very thick, you could give it more time to ensure the
heat penetrates evenly, 45 minutes should be enough but 60 shouldn't hurt..
Remove from bag and finish for presentation.

It's too fragile to sear in a pan so I'd try placing under a very hot
broiler, as close as possible to emulate a "salamander", just to give
it some color -- don't cook it any more.

Irene thinks it could be presented on sauce on the plate but I don't
want to sudue the beautiful fish flavor. 

We served this with some steamed Broccoli Rabe and Hanssens Artisanaal
Oude Gueuze Lambic beer (bracingly acidic, with some serious barnyard
in the heady aroma).