Sous Vide Cod with Detox Salad
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
2 (6-ounce) cod fillets
Kosher salt and freshly ground black pepper
1 cup minced broccoli
1 cup minced cauliflower
1 cup minced carrots
1/2 cup chopped toasted almonds
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced shallots
1 tablespoon minced fresh mint
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 clove garlic, minced
Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).
Season the cod with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
About 5 minutes before the cod is finished, prepare the salad: Combine the broccoli, cauliflower, carrots, almonds, olive oil, lemon juice, shallots, mint, parsley, chives, and garlic in a large bowl. Mix well. Season to taste with salt and pepper.
When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Serve with the salad.