19h 50m Cook Time:
10 min Ready Time:
- 2 pieces of cod, each 120 g without skin
- White pepper
Salt the fish the day before and wrap tightly in plastic wrap. This will make the flesh a bit more firm and result in the desired flaky consistency.
Pat dry, carefully season with pepper and vacuum together with a flake of butter.
Cook in the fusionchef by Julabo water bath at 140 °F for 10 minutes.
Remove, pat dry somewhat, and serve.
This recipe was generously provided by EFFILEE from the November/December 2010 issue.
Photo © Swetlana Wall / Fotolia.com