Sous Vide Cod Loin

Ingredients

• 1 cod loin (skin-on, approximately 400-500g)
• salt (to taste)
• ice water (for chilling)

Steps

1. 1

   Prepare the cod by making a small incision at the bottom of the loin and pulling the skin tight to remove it completely.

2. 2

   Fold the thinner part of the cod loin over itself to create a uniform, even-sized cylinder.

3. 3

   Season the fish well with salt on all sides.

4. 4

   Lay a large piece of heat-stable plastic wrap (cling film) over your work surface. Place the cod at the bottom edge and roll it up as tightly as possible to form a torchon.

5. 5

   Tie a knot on one side of the plastic wrap. Use the open side to push and compress the fish further to make the roll even tighter, then tie a knot on that side as well. Trim any excess plastic from the ends.

6. 6

   Cook the cod in a sous vide water bath at 46°C (115°F) for 23 minutes.

7. 7

   Once the cooking time is up, immediately transfer the wrapped cod to an ice water bath to stop the cooking process.

8. 8

   Place the chilled cod in the refrigerator and let it set overnight. This helps the proteins bind so the fish holds its shape when sliced.

9. 9

   The next day, remove the cod from the fridge and slice through the plastic wrap into portions of your desired thickness.

10. 10

    Remove the plastic wrap from the individual portions and place them on a tray.

11. 11

    To serve, cover the tray with foil and heat the cod in an oven set to 70°C (158°F) for 15 to 20 minutes until warmed through.

Notes

The overnight resting period is crucial for this technique; it allows the fish to firm up so you can get clean, professional slices. Ensure your plastic wrap is food-grade and suitable for sous vide temperatures.

Nutrition per serving

• main course
• seafood
• sous vide
• cod
• professional technique
• pescatarian
• gluten-free
• low-carb