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Seal the cod filets with the oil (photo 1); this way, it will cook as if it were a "confit", because of the texture it will yield (thanks to the low temperature) as well as the enhancement provided by the oil (flavor, aroma and a layer of protection against the pressure impact). Seal the product while very cold (at 30C/37F, just out of cold storage) and with gradual air re-entry to prevent the cod from being damaged by unnecessary pressure blows. Sealing foods for direct cooking, especially fish, is always done just before preparing the dish
to prevent possible anaerobic contamination (sock Chapter 2, F2iciors 'r' ,t
After sealing, proceed with the cooking process. To standardize results, it is important to establish a system that guarantees the application of time and temperature values that are always the same. We believe that giving a starting temperature for the ingredient is an excellent, reference point. So once the cod filets are; sealed, we let them warm briefly in a warm area of the kitchen so that they enter the cooking thermos (bainmarie) at an approximate temperature of 18?C/64F. Place the sous-vide bags into the cooking thermos at 50?C/122F hoto 2 for 12 minutes. These two values yield a temperature at the ingredient's center of about 38-400C/100-1040F.
With this system, the proteins (mainly the collagen, though its proportion is minimal) and, above all, the gelatin, do not denature. On the contrary, if the proteins gelatinize correctly, they will keep all of -their capacity to retain the
ingredient's own water.
This result C. -;E' 3 ph:,[o 3) is very difficult to achieve with conventional cooking methods because cooking apparatuses are not as precise as the cooking thermos. The thermos has the further advantage of imparting heat by means of a moving liquid, which is the most stable cooking method (much more than by gas, for example). We should further point out that the pressure exerted by the vacuum also helps to cook the ingredient more exactly and more quickly than with other systems?we must keep in mind that in sous-vide cooking, water vapor begins to form at 25?C/77F (whereas with other methods it is produced at much
Warm the light cream over low heat and add the grated cheese, making sure it melts well.
Blanch the spinach in the water and blend everything in the Thermomix with heat. Add the salt and agar agar so that it dissolves completely. Spread onto
a tray to a thickness of about 1/2 inch. Allow to cool until firm, then cut into small dice.
Pine nut oil
Halve the pine nuts, fry them in the oil, allow to cool, then combine with the chervil.
Pedro Ximenez reduction
Reduce over low heat until it has the consistency of caramel.
Place a spoonful of Idiazabal cream in the bottom of the dish and position the cod filet on top, with the skin up and preferably some layer separation. Dress the combination with the pine nut oil and place a few droplets of Pedro Ximenez reduction around it interspersed with the spinach gelatin dice. If desired, accompany with a few fresh spinach leaves. Serve.
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