| Greg's cabillaud à la sauce jaune |
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We have the original of this recipe from Time-Life's „Die Kunst des Kochens: Fisch und Schaltiere“, a translation of an English book with unstated title. The recipe is given as Cabillaud frais à la sauce jaune, and it's attributed to „« La cuisinière de la campagne et de la ville, ou la nouvelle cuisine économique »“ by L. E. Audot. I've found it online, but I can't find this recipe in the book. I assume that the term « frais » (“fresh”) in the title refers to a non-salted fish. We modified it to be cooked sous vide.
Serves 2
| quantity | ingredient | step | ||
| 30 g | olive oil | 1 | ||
| 10 g | chopped fresh parsley | 1 | ||
| 10 g | garlic, pressed | 1 | ||
| ? | flour | 2 | ||
| 10 ml | lemon juce | 2 | ||
| 0.2 g | saffron | 2 | ||
| 4 g | salt | 2 | ||
| 250 g | fresh cod pieces | 3 | ||
Lightly fry the garlic in the oil until translucent.
Add parsley, lemon juice, salt and saffron and leave for a minute or two.
Coat the fish with the mixture and seal into foil:
Cook sous vide at 49° for about 45 minutes:
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Serve with boiled potatoes.
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