You might ask, why should the fish fillets be slow-cooked as well?
The reason is that slow-cooking makes the fish fillets more tender. When you usually pan-fry fish fillets directly, the high heat forces out moisture from the fish, making it dry. However, slow-cooking at a low temperature allows the fish to retain its juices. By slow-cooking first and then searing the surface, you lock in all the moisture, resulting in a crispy exterior and tender, juicy inside.
This slow-cooked cod fillet with spinach cream sauce is easy enough for even busy professionals to handle. Just set up the sous vide stick in a pot of water before heading out, and adjust the sous vide stick’s time control when you return home. When you get back, simply sear the fish’s surface, and it’s ready to enjoy! Pair it with a cup of NESCAFÉ® Cold Brew coffee, which is also brewed at low temperatures, for a smooth and invigorating experience. There’s nothing more satisfying than taking a day to unwind after a busy week.
ʙɪɢʙᴏʏ ᴛɪᴘs✨
📌If you’re using a sous vide stick with remote control, make sure to set the time correctly before starting the sous vide process to avoid overcooking.
📌For an even lazier approach, you can take the fish fillet directly out of the sous vide bag and enjoy it without searing.
Ingredients (serve 2)
Cod Fillet | 2 pcs |
|---|---|
Baby Spinach | 140g |
Garlic (brunoise) | 2 cloves |
Shallot (brunoise) | 4 cloves |
Cherry Tomato (quartered) | 10pcs |
Fish/Chicken Stock | 100ml |
Heavy Cream | 100ml |
Thyme | few sprigs |
Sea Salt | 1 tsp |
Ground Black Pepper | 1 tsp |
Steps
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