Go to the Recipe: Oh-So-Simple Sous Vide Cod With Jet-Black Purée and Seared Endive
Looks fantastic - I' have to pick up some fresh cod tmw
So you are almost done, before you discover that "your pan needs more seasoning"?
I guess i will have to substitute the cod with Red Emperor or Coral Trout as cold water fish are non existent in the tropics
The last time I had pristine white fish I was indeed wearing a killer LBD. It's like you're in my head.
I just love the way you simple it all up. Tired of seeing long and complicated videos with 57 steps (I don't know why I picked that number ).
I'm allergic to shellfish ... substitutions for the squid ink??
hahah! We knew it!
I would use black food coloring and salt.
How about activated charcoal powder?
Go to pike's place ;-) or have them ship it. Kidding(sort of). I live in OH and hard to get good cod (or any seafood) here. Last trip to Seattle brought some wonderful Cod back with me.
Could I use black Urad dal instead of beluga? Fairly certain I'm allergic to the latter. Or do you recommend another purée? Thx!
Andrea, squid is not shellfish
Bill maybe ask your fisho if they have toothfish - its the whitest white and tastes a lot like lobster (not a bad thing) :-)
I would be interested in an alternative to the lentils. I happen to be allergic to the entire legume food group so.....
Black Cod is hard to get in Germany. Any suggestions on how to replace it with another white meat fish?
You need just a (black) purèe, so you could try with potatoes; a cauliflower purèe sounds good as well
I think this is a perfect recipe for a good quality saltfish (easy to find in Germany, I presume).
I'm curious about why this is called sous-vide cooking given that the air-extraction phase is skipped. Technically it's not sous-vide, but simply cooking in a thermal bath, right?
Liz
¡Bravo!
Technically, you are right, yes. My guess is that the term also implicates cooking in a water bath, which is what most people associate with it, meanwhile. After all, there is no NEED to apply vacuum to the food, if you just want to get your product's doneness right. Yet a vacuum preserves the aromas and juices much better.
Anyone have a recommendation for a squid ink pasta recipe now that I've sourced all this ink?
why no video?
Actually, I have Pikes ship to me. I live in Alabama. It can get pricy but a 4 lb fish is so cheap compared to what I would have to pay here.
Looking good again CS. Didn't think of lentils before. I made black Aubergine puree, black Angus ribeye sous vide and BGE seared, shallot, fermented garlic puree, ginger curd, preserved lemon and nasturtium, violet.
Hi, I'm from Spain, and we use frequently squid ink on rices and pasta, and many other recipes. But squid ink MUST be ALWAYS cooked to avoid toxicity, that can have when eaten raw!!!
Maybe the amazon one is pre cooked or similar???
Where do I buy or ordering the plates in which you serve this particular dish ???
i did the SV of the cod filet, which was about 2,5 cm thick average. 40 min @ 45 °C : the result was that the fish fell apart when carefully remove the filets from the bags. should i take thickness into account for time?
Excuse me Pilo, what are you talking about? Never heard squid ink could be toxic. Give us more informations, pls!
Hi Yosi,
The plates are from CB2: http://chfstps.co/1LcUQui.
That would make you constipated.
I'm confused by "Place the cooked lentils directly into a blender or food processor. (Do not strain.)". Do they mean that you should add the water from the boiled lentils or what?
Yes, and I did not do that yesterday when I made this dish. Pro tip: Add the water.
Made this for Valentine's Day dinner, and it was a big hit. I've never liked ranch dressing, but this homemade concoction was super tasty. My wife was thinking up different things I could cook just to have the ranch again. I was like, "If you like it that much, we have spoons...."
This looks really good! Lucky to have the greatest source of cod here in Norway at this time of year with the Norwegian Arctic Cod being at its peak! Will definitely try this.
One question though, does the squid ink flavor the puree at all or will for instance a pure of cauliflower keep its delicate flavor?
the liquid left after cooking beluga lentils for half an hour, ratio 1:3 will be very little
Hi had a go at this recipe, using some skrei cod. However i was unfortunate and got a piece with cod worm(s) in it. And since the cooking temperature is only at 45 degrees the cod worm i found was still alive (wrigling quite hapily). After reading a bit on possible health problems with cod worms I decided not to go ahead and eat (in case i missed any worms). I am not blaming Chef Steps for this, of course. However, since cod worms seem to be common in cod (from what i googled), i would have appreciated a note on the issue in the recipe.
Best regards
To avoid this next time freeze you cod for at least 24 hrs if fresh, then defrosted trough over night in the fridge then cook it
Thanks for the information Alan. I came across info about freezing as well. However, in order to be able to kill the worms you need to freeze the fish for 7 days at -20 degrees celcius. A bit of a chore but, it's still preferable to ingesting the worms :-).
Thanks again
I guess I was due to eventually have a bad ChefSteps recipe experience as everything else I have done via the site has turned out great but this was a disaster. The lentils seem to have almost broke my Vitamix. I just have the two speed one and it couldn't do much with the lentils. I bought my first sieve and that was a giant mess. Warming the lentils also was a disaster. And my code just fell apart when I was gently trying to even get it out of the bath (I didn't have the skin on which might have helped the structure). Anyway, don't think I will be trying this one again. Anyone have ideas for other recipes involving squid ink?! Haha.
Had the same problem.
Fresh pasta / ravioli with fish filling. black risotto. black paella with sea food
Great dish. Took some squid ink pasta home from work, substituted it for the puree. Made a poppy seed dressing as I am not a fan of ranch dressing. Keep doing what you're doing, CS.
Made this with some east coast halibut last night - really excellent dinner! A few recipe notes in case they're useful to future users:
-The quick cure of the fish was easy to do while the water was heating up and made a visible (tasty) difference
-Even with the lid on, the water in my lentils had mostly evaporated by the time they were very tender. I had to add quite a bit to the Vitamix for it to work properly (probably 3/4 of a cup or more) and it still was very, very thick and gave the motor a tough time (but had delicious end results)
-Don't skip the endive with ranch dressing - the bitterness was a fantastic contrast to the richness of the fish and lentils, and really helped make the dish into a meal
-While the cooking was do-able for a weeknight (especially with 2 in the kitchen, as long as you multi-task), it's still a pretty complex recipe for an average night, mainly because of all the tools used and cleanup required afterward: this used 2 pots on the stove (1 for lentils, 1 for fish / endive), the Vitamix, the Joule, the vacuum sealer (optional I know), plus multiple prep bowls. Probably wouldn't be up for it most days, but it was a nice way to have a fancy meal on a Tuesday night.
All in all, a great recipe and one that I'll definitely be repeating!
Very good except, as several people have already noted, trouble with the quantity of water in the lentils. I had to add more just to finish the cooking, then still more to get them to blend. Even then, my puree was too stiff to plate elegantly. What goes into the blender should be "cooked lentils plus X ml of liquid (including any remaining cooking liquid," but I don't know what the right value of X is.
40mins is FAR too long!
Would Halibut work with this?
yes
Can the cod be cooked a day in advance and then placed in a ice bath to cool and reheated/seared the next day?
I would not recommend it.
