While doing research for another fish dish I could make in the Sous Vide, I stumbled upon a picture of cod on top of a luscious risotto. When I saw it was risotto I almost clicked out immediately, no way I can make one. Every time I watch a Gordon Ramsey show he is yelling at someone who messed up a risotto, and they’re trained chefs! But then I remembered that sometimes ya gotta risk it to get the biscuit. No sense in backing down from a challenge. Plus, its Black Cod, a buttery and delicate fish that would just thrive in the Sous Vide. So here it is, Sous Vide Black Cod, with a Pea Risotto. Enjoy!
🔪Prep Time 10 minutes
👨🍳Cooking Time 50 minutes
🛁Sous Vide Time 40 minutes @113F/45C
🐟 Total Time 1 hour
- 3- 4oz Portions Black Cod
- 5oz Salt
- 2oz Sugar
- Fresh Dill, Thyme
- 2 tsp olive oil
- Any high smoke point oil.
- 1 Cup Arborio Rice
- 2 small shallots, diced
- 1 clove garlic, diced
- 2 Tbsp Butter
- 1 Cup White Wine
- 4 cups Chicken stock
- 1/4 cup Peas
- 2 Tbsp Fresh parmesan
- Tbsp olive oil
Take the Black Cod filet and portion as needed. I sectioned mine into three 4oz portions. Warning: ask your fish monger to remove the pin bones. If he doesn’t, the easiest way to remove will actually be after its cooked in the sous vide, not before.
Lightly score the skin. This is going to help crisp the skin at the end.
Coat the Cod portions with the salt and sugar. Let Sit for about 15-20 minutes. Then seal in BPA Plastic bags with fresh aromatics and olive oil. Dill or thyme go wonderfully.
While the Cod sits in the salt/sugar, go ahead and get your ingredients for the risotto prepped. Disregard the mushrooms in the picture, as they were a late scratch from this cook.
Set your Sous Vide cooker to 113F/45C and place bags in bath. The Cod floats a good amount, so you may need to find a way to keep them under water. I find a well placed spoon or two works fine.
In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.
Stir the rice for a couple minutes until the rice is heated up and sticky. Add wine and turn heat to medium high to cook off the alcohol. Once the alcohol is cooked off, lower the heat to a medium and begin by adding a ladle of heated stock. Stir the rice and stock until it absorbs. Continue by adding ladles of stock one at a time, only adding the next one when the previous is absorbed. After approx 10 minutes of this, you can add the peas and continue adding stock until the rice is cooked and has a slight bite to it. about 8 minutes.
Finish the risotto by stirring in the parmesan.
Remove the Cod from bath and GENTLY pat dry with paper towels. Black Cod is extremely delicate when it comes out. Right now they don’t look that appetizing but we’ll take care of that in a minute. It is extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear. At this point if the pin bones have not been removed yet, this is where you need to do that.
Of course, you don’t need to sear the cod. It is perfectly delicious as it is. If you do not sear, I would recommend removing the skin. If you would like to sear, go ahead and break out the TORCH……haha just kidding we wont be using the torch today.
A skillet is all you will need. Heat the pan on medium high till it gets up to temperature. Add your oil and place the Cod skin down for about 45-60 seconds to get that skin nice and crispy.
Now your amazing Cod with risotto is ready and dinner is served.
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