Norway – Paestum one way!
Item 1 of 1
- medium
- 4
- 40 minutes
Ilario Viniciguerra brings together Norway's wonderful Atlantic cod with the distinctive smoked Provolone cheese from Southern Italy's ancient city of Paestum, in this delicate sous vide cod recipe.
First published in 2017
Ingredients
Metric
Imperial
Cod
- 320g of cod fillet, skin removed
- 250g of smoked Provolone cheese
Rice cracker
- 50g of Arborio risotto rice
To garnish
- 8 sun-dried tomatoes
- 1 sprig of thyme
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Bar sealer
- Silicon baking mat
- Hand blender
- Microwave
Method
1
Preheat the oven to 135°C/gas mark 1
2
To begin, make the rice crackers. Do this by over-cooking the rice in salted, boiling water until sticky. Spread the rice over a greaseproof paper-lined baking tray and allow to cool and start to dry out
- 50g of Arborio risotto rice
3
Bake in the oven for 2 hours until completely dry and crisp. You can now snap into smaller pieces and store in an airtight container for up to a month. When ready to serve, heat up some vegetable oil in a frying pan and fry for 2–3 minutes or until the crackers have puffed up
4
Preheat a waterbath to 42°C
5
Portion the fish into 4 80g pieces and lightly season with salt and extra virgin olive oil. Place the portions into vacuum bags, seal with a bar sealer and cook for 40 minutes
6
Cut the Provolone cheese into small pieces and heat in a microwave at full power for 1 minute. Remove from the microwave and pass through a sieve, retaining the liquid. Using a hand blender, blend the liquid from the Provolone until you obtain a foam
- 250g of Provolone cheese
7
To serve, place the cod on a serving plate, pour over the Provolone foam and place the puffed rice on top of the cod. Garnish with some sun-dried tomatoes and a small sprig of thyme
- 8 sun-dried tomatoes
- 1 sprig of thyme
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