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Sous Vide Salt Cod Poached in Olive Oil With Langoustine Cigars and Hermitage Jus
GREAT BRITISH CHEFS46Ingredients
4Hours
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Ingredients
US|METRIC
8 SERVINGS
- 1 cod fillet (weighing 450g, skin on)
- 2 stalks lemon grass
- 2 kaffir lime leaves
- 1 garlic clove (sliced)
- 1/2 tsp. ground cumin
- 1/2 tsp. Chinese five-spice powder
- 100 grams sea salt
- 1 lime zest
- 1/2 bunch coriander
- 4 lettuces (baby gem)
- 50 grams unsalted butter
- 1 pinch salt
- 8 langoustines
- 1 chopped carrots
- 1/2 finely chopped onion
- 1 celery stick (washed and roughly chopped)
- 1 star anise
- 5 white peppercorns
- 1 stalk chervil
- 1 stalk dill
- 1 stalk tarragon
- 5 grams salt
- 400 mL fish stock
- 1 lemon zest
- 10 grams fresh ginger (peeled and grated)
- 5 grams chopped coriander
- 16 baby squid
- 20 grams plain flour
- 5 grams salt
- 1,000 mL oil
- 4 sprigs dill (finely chopped)
- 4 sprigs chervil (finely chopped)
- 1 lemon juice
- 1 pinch salt
- 400 mL extra virgin olive oil
- pastry (190g of feuille de brick)
- 1 garlic clove
- 1/2 shallot
- 5 white peppercorns
- 1 sprig fresh tarragon
- 1 star anise
- 6 white mushrooms (large)
- 325 mL wine (hermitage)
- 300 mL fish stock
- 5 mL olive oil
- 20 grams butter
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