sous vide vanilla cod with escabeche vegetables and celeriac
Ingredients
- 1 fillet cod (skinless)
- 30 g sea salt
- 1 lemon zest
- 1 orange zest
- 2 carrots
- 1 fennel bulb
- 1 onion
- 1 clove garlic
- 50 ml Extra Virgin Olive Oil
- 25 ml white wine vinegar
- 25 ml white wine
- 1 lemon
- 1 teaspoon coriander seeds (crushed)
- Fresh coriander leaf
- 1/2 head celeriac
- 250 g butter
- 1 vanilla pod (scraped)
- 2 onions (sliced)
Instructions
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