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Fish!
This week's Resolution Recipe: Sous Vide Cod with Carrots and Leeks.
"The sous-vide method is the best, most leisurely way to cook fish."
4 medium carrots, cut into matchsticks
2 large leeks, white and pale-green only, washed and cut into matchsticks
no garlic (Ha! I used... actually that amount.)
3-4 Tbsp butter
salt and pepper (I used a saltless lemon pepper mix)
1 lb cod filet, cut into 4 pieces
Combine carrots, leeks, and butter with 3/4 tsp salt and 1/4 tsp pepper in a large skillet. (I used less salt.) Cook, covered but stirring occasionally, about 6 minutes - just until tender. Turn off heat and let cool slightly.
Season cod with salt and pepper on all sides (again, lemon pepper), then transfer to a gallon-size Ziploc. Top cod with carrot mixture. Seal bag and cook at 140° for 12-15 minutes, until cod is no longer opaque and flakes when squeezed. Transfer contents of bag to a serving platter and serve immediately.
What worked: Yum! Easy. We liked the tang of the lemon pepper; a slight sprinkling of Aleppo pepper at the end wouldn't be amiss either. The fish was beautifully cooked.
Also, yum! And it could be showy if I was arsed that way.
What didn't: A couple cloves of garlic would go nicely with the leeks and carrots. I looked at the professionally-styled version of this... and yeah, I did not matchstick my carrots and leeks anywhere near finely enough. Nor did I delicately tweeze small amounts onto each piece of fish for optimal presentation. I am okay with that, but I might use the fud processor next time anyway for finer cutting. (Although I am not sure how well the leeks would work there.)
Will I make it again? Oh yes, this will go into the rotation. (The local Whole Fuds carries individually-sealed pieces of frozen cod, which are a mainstay in our freezer.)
"The sous-vide method is the best, most leisurely way to cook fish."
4 medium carrots, cut into matchsticks
2 large leeks, white and pale-green only, washed and cut into matchsticks
no garlic (Ha! I used... actually that amount.)
3-4 Tbsp butter
salt and pepper (I used a saltless lemon pepper mix)
1 lb cod filet, cut into 4 pieces
Combine carrots, leeks, and butter with 3/4 tsp salt and 1/4 tsp pepper in a large skillet. (I used less salt.) Cook, covered but stirring occasionally, about 6 minutes - just until tender. Turn off heat and let cool slightly.
Season cod with salt and pepper on all sides (again, lemon pepper), then transfer to a gallon-size Ziploc. Top cod with carrot mixture. Seal bag and cook at 140° for 12-15 minutes, until cod is no longer opaque and flakes when squeezed. Transfer contents of bag to a serving platter and serve immediately.
What worked: Yum! Easy. We liked the tang of the lemon pepper; a slight sprinkling of Aleppo pepper at the end wouldn't be amiss either. The fish was beautifully cooked.
Also, yum! And it could be showy if I was arsed that way.
What didn't: A couple cloves of garlic would go nicely with the leeks and carrots. I looked at the professionally-styled version of this... and yeah, I did not matchstick my carrots and leeks anywhere near finely enough. Nor did I delicately tweeze small amounts onto each piece of fish for optimal presentation. I am okay with that, but I might use the fud processor next time anyway for finer cutting. (Although I am not sure how well the leeks would work there.)
Will I make it again? Oh yes, this will go into the rotation. (The local Whole Fuds carries individually-sealed pieces of frozen cod, which are a mainstay in our freezer.)