Black Cod - Shiitake, Leek, Dashi
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Ingredients for 4
4 - 10oz Wild Black Cod Fillets
1 cup - Shiitake Mushrooms, sliced
1 cup - Leeks, sliced
1 tsp - Hondashi Dashi Powder
2 cups - Water
1/2 tsp - Salt
2 tbsp - Canola Oil
Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF
Lightly season fish fillets with 1/4 tsp salt on both sides. Place into plastic bag in a single layer.
Drop plastic bags into sous vide water bath once optimal cooking temperature of 57C / 134.6F has been reached. Cook for 30 minutes. Remove from plastic bags and strain from liquid produced during cooking.
Finishing Steps - Shiitake, Leek, Dashi
Boil 2 cups of water. Add 1 tsp Hondashi Dashi Powder and mix well. Keep broth on simmer.
On medium high heat, heat a saute pan with 2 tbsp canola oil. When the oil ripples, add sliced leeks and saute for 1 minute.
Add sliced shiitake mushrooms to the pan and saute for 1 minute. Add 1/4 tsp salt and continue to saute for 8 minutes until mushrooms are soft and leeks are translucent. Remove from pan.
Place each fish fillet in a shallow bowl. Divide the shiitake mushrooms and leeks and spoon onto the top of each fish.
Ladle 1/2 cup of dashi broth over the fish. Ready to serve.