Cod

Author

John Uppard

Prep Time: 00:15

Recipe Time: 06:00

Temperature : 126.5F / 52.5C

Ingredients

• 400g fresh cod filet
• Bacon cut in squares
• Potatoes
• Butter
• Peas

Directions

1. Set your Anova Sous Vide Precision Cooker to 52.5ºC / 126.5ºF
2. Boil the potatoes after peeling and cutting them in to small even sized pieces
3. Fry the bacon
4. Cook the fish as per temp/time
5. Shock boil the peas for 1 min
6. Served the fish on top of the creamed potatoes. Top with bacon and peas. Voila

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