Cod Fish with Yellow Pepper Sauce
Less than 30 min
Cod Fillet1 pc (120 g)
Olive OilTo Taste
Mixed HerbsTo Taste
Yellow Pepper (chopped)1 pc
Bacon (chopped)100 g
Onions (chopped)50 g
Olive Oil1 tbsp
Chicken Stock1 cup
Lock the Circulator onto the water container. Set the temperature to 50°C.
Rub the seasonings evenly onto both sides of the fish. Coat with olive oil.
Put the fish into the vacuum zipper bag. Seal with the Vacuum Sealer.
When the water reaches the desired temperature, place the bag into the water bath. Cook for 18 minutes.
Cook the sauce ingredients in a saucepan with olive oil until it thickens.
Place the fish on a plate. Pour the yellow pepper sauce on top. Serve hot.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference