Cod sous vide

  • Sous Vide DorschDorsch Alvinleung
Alvin Leung
Preparation time:
5 minutes
Cooking time:
16 minutes
Level of difficulty:

200 g cod
300 ml sauternes
100 ml white miso
20 g butter
1 pinch saffron
5 g Chinese seaweed


Reduce sauternes by 1/3.
Whisk in white miso, saffron and butter.

Sous vide cod and sauce together at 56 °C for 16 minutes.
Cut seaweed into small pieces and deep fry.

This recipe was generously provided by Alvin Leung.