Cod sous vide
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.