Salt Cured Cod Fillet with Shrimp Sauce

One of my favorite things to do sous vide is cod fillets. They turn out so well and there is no risk in over/undercooking it. Hardest part is to get it out of the bag without falling apart but firming the cod up first curing it in salt makes it a bit easier. Many people like the core of cod at an even lower temperature, so by all means, lower the temp even further than the recipe states.

Author

Per Brage

BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on instagram here: https://www.instagram.com/perbrage/

Prep Time: 00:00

Recipe Time: 00:40

Temperature : 128.3F / 53.5C

Ingredients

• 1.7 lb cod fillets
• 1 tablespoon table salt (not ionized)
• 10-15 ice cubes
• 13 oz fresh shrimps (save shells)
• 1 parsnip
• 1 onion
• ¾ cup white wine
• ¾ cup water
• 1 tablespoon lobster stock
• 2 tablespoons tomato paste
• 1-2 garlic cloves
• 1 cup heavy cream
• 1 tablespoon table salt (not ionized)
• Sunflower shoots
• Cooking oil
• Salt
• Black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 53.5ºC / 128.3ºF
2. Peel the shrimps and save the shells. Store the peeled shrimps in the refrigerator for later.
3. Cut the parsnip into cubes. Finely chop the onion and garlic clove.
4. Cut the cod in portion sizes, and remember which cuts fit together. Fill a bowl with water (1 pint minimum) and add 1 tablespoon of table salt. Stir until salt dissolved and add the ice cubes. Gently place the cod into the salt bath and set a timer for 20 minutes.
5. In a medium sized pot, fry the shrimp shells, parsnip, onion and garlic until soft using cooking oil. Add the tomato paste and fry for another minute then lower the heat.
6. Add ¾ cup water, ¾ cup white wine and 1 tablespoon lobster stock and simmer on low heat for about 25-30 minutes.
7. Remove the cod fillets from the salt bath and seal the cod 2 portion cuts per bag stacked as they were cut (remember?). Seal with a vacuum sealer and cook for 40 minutes.
8. Using a smaller pot, filter the shrimp broth from the parsnip, onions and shrimp shells. Press out that juice from the shells into the smaller pot using a spoon.
9. Return to the stove and add the heavy cream. Boil up on medium heat then lower the heat and simmer for 5-10 minutes until the sauce thickens. Season with salt and black pepper and simmer longer to increase flavors and if you want it even more of a thick sauce.

Finishing Steps

1. Pour sauce on heated plates. Cut open the bags with cod and very gently loosen the bag as it may sometimes stick to the cod. Using a spatula, remove 1 cod portion at a time and place on each plate.
2. Garnish the cod with sunflower shoots and shrimps. Serve with boiled new potatoes and dill.