How to cook a sous vide cod

Sous cooking is all about experimentation, or so the Sous Vide The Art of Precision Cooking claims. As a novice at sous vide cooking, I am a bit less adventurous when it comes to experimenting. I do use the book for the recipe ideas and cooking times and temperatures as my guide. Sous Vide Cod with shiitake mushrooms was a lovely discovery, a very tasty dish, but just yesterday I had a major disaster (I am going to blog about it separately, if you fancy to have a giggle at my inability to cook).

Sous Vide Cod with Shiitake Mushrooms
Ingredients:
2 cod portions (about 275g)
150g shiitake mushrooms
1tbsp olive oil
1 tomato
soy sauce (I like Kikkoman)
zest of 1 blood orange
1tbsp garlic puree
1tbsp lemon juice, freshly squeezed
Schwartz Thai 7 Spice (depends on how hot you like your food)

First chop the shiitake mushrooms roughly and give them a quick fry with the olive oil and chopped tomato. Squeeze the lemon juice in the mushrooms, stir well. Add the garlic puree and spices as well as the dash of soy sauce. Once the sauce gets thick, add it to the cod portions placed inside the plastic pouch. Add the ribbon of blood orange zest. As the season of blood oranges is not finished yet, I am enjoying them as much as possible and quite probably going overboard by adding their zest and juice to almost anything and everything. If you don't have blood oranges, a standard orange, or lemon will do.
Seal the pouch, using your vacuum sealer. I use PolyScience Vacuum Sealer. Place the sealed pouch in the bath.

Cook for 50 minutes at 52C setting. Open the pouch and serve hot.

The cod was cooked perfectly, it was flaking beautifully, and the earthy flavours of shiitake mushrooms complemented it really nicely. The blood orange zest added a citrus note to the overall dish.

I love cod, and this way of cooking it elevated this well known and much loved fish into a perfect dish.