Seafood » Cod Fillet w/ Béarnaise Sauce
Chef Thor of Orange restaurant in Reykjavik, Iceland, instructs how 'sous vide'-cooked cod is do-able at home...in the kitchen sink! Allow the fillet to salt-cure overnight in the refrigerator, then wrap tightly in plastic and submerge in a sink full of warm water. In as little as 12 minutes, this cooking method will yield the most succulent fish you have ever tasted. Serve with Chef Thor's rich herbed béarnaise sauce.
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