Ever wanted to serve a dish that looks and tastes like it came straight from a high-end restaurant without having to leave your kitchen? This sous vide cod recipe with miso foam and charred asparagus brings that vision to life. Perfectly cooked, tender cod fillets, smoky asparagus with a hint of char and a silky miso foam with a hint of umami – this dish is a delicious mix of gourmet flair and healthy nutrition. And the best part? It’s surprisingly easy to prepare. Whether you’re looking to impress your guests or simply treat yourself to a sophisticated dish at home, this recipe is your ticket to fine dining with no reservations required.
Servings: 2
Calories per serving: ~350 kcal
Cooking time: 45 minutes (including sous vide)
Level: Impressively simple
Ingredients:
The stars – cod and asparagus
- 2 cod fillets (about 150 g each)
- 1 tbsp olive oil (extra virgin, because we feel like it)
- 1 tsp lemon peel (gives the whole thing the spice it needs!)
- Salt and pepper to taste
- 1 bunch of asparagus spears, cleaned and ready for the grill
- 1 tbsp olive oil for asparagus
- Finally, a generous squeeze of lemon juice
The flair – miso foam
- 1 tbsp white miso paste
- ¼ cup low-sodium vegetable broth (for more flavor)
- ½ tsp soy lecithin (optional, but makes it super foamy and boil-like)
The play-by-play:
1. Cod that is spicy but not overcooked
- Set your sous vide bath to exactly 54°C (130°F) – think of it like a personal hot tub for the cod.
- Season the fillets lovingly with olive oil, lemon zest, salt and pepper.
- Seal them in a vacuum bag or use the DIY ziplock and water displacement trick.
- Soak in the bath for 30 minutes while enjoying something refreshing.
2. Get charred with asparagus
- Turn on a grill pan until it’s super hot.
- Brush your asparagus with olive oil, salt and pepper – keep it simple because simplicity screams elegance.
- Grill for 3-5 minutes, turning occasionally, until perfectly charred and smoky. A few blackened parts? That’s character!
3. Foam Party! (Miso style)
- Heat the vegetable broth and stir in the miso paste until they are best friends.
- If you have soy lecithin, blend it with a hand blender to create a dramatic foam. If not, don’t worry – you’ll still have a lovely miso drizzle.
4. Plate like a pro
- Start with the charred asparagus as an earthy base.
- Carefully place the sous vide cod on the spears, revealing the perfect fillets.
- Drizzle (or foam) the miso sauce over the plate in artful bursts.
- Finish with a squeeze of lemon juice for a bright flavor and add a little more zest for garnish.
Pro tips:
- Want to spice it up even more? Add a pinch of sesame seeds or a pinch of chili flakes to give it a special touch.
- Don’t have sous vide equipment? No problem – bake your cod in the oven at 135°C (275°F) for about 20 minutes, until just translucent.
This dish may sound like something from a Michelin star menu, but it’s all about having fun while making it. Whether it’s a date night or just a fancy solo dinner, this recipe will make you the cook who keeps it cool yet stylish. Bon appetit!
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