Sous Vide Salted Cod Belly Recipe - Great British Chefs
This sous vide cod belly recipe is salted then gently cooked at 48°C for delightfully tender flesh. Paired with salted cucumber and avocado emulsion, this is a starter of clean, bright flavours.
Ingredients
- 1 cod belly, large, skinned
- 500g of salt
- 50ml of extra virgin olive oil
- 2 avocados, ripe
- 3 egg yolks
- 1 lemon, juiced
- 100ml of sunflower oil
- salt
- 1/2 cucumber, peeled
- sea salt
- 50g of wild rice
- 500ml of vegetable oil
- sea vegetables
- 1 lemon
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