I'm working my way through all 16 of the new "Joule Ready" pre-made sous vide sauces from ChefStep. My second sauce was "Creamy Carrot", which I used to prepare Islandic cod loin (113°F x 50 min for 1 1/4" thick).
Opening up the folded paper package, I found a sealed, strong ziplock bag containing the sauce. The top needed to be cut off. On the first screen of the Joule app there is a button that prompted me to scan the sauce label which linked me to a single recommended recipe for this sauce. As usual in the app, I could select from multiple proteins, and I chose Black Cod as presumably being reasonably close to my Atlantic Cod.
The recommended sides were a bed of red quinoa, and a quick salad made from julienned red bell pepper, cilantro, lemon, EVOO, S&P.
All-in-all it was a pleasant dish that was quick to prepare. However, the sides were so quick, I was left with a lot of free time that I could have used to prepare something more complicated while waiting for the cod to cook (not necessarily a bad thing).
In particular, the sauce had a nice medium carroty flavor, with no hint of store-bought canned flavor. There was some nice mild+ spice from the Aleppo peppers. However, in some ways this was more of a ginger sauce than a carrot sauce. Whether it is too strong on the ginger will depend on your palate.
