Sous-vide cod on a bed of creamy root vegetables

Sous-vide cod on a bed of creamy root vegetables


Chop the ingredients 

Wash all of the vegetables. Peel the celeriac, carrots and onions then dice into approx. 0.5 cm cubes. Cut the white part of the leak into rings. Wash the parsley, shake dry and finely chop. Wash the rosemary and thyme and shake dry.  

Cook the fish 

Peel and slice the garlic. Season the cod with salt and pepper and place in a vacuum bag with a slice of garlic, a sprig of rosemary and thyme plus a teaspoon of butter. Cook in the BORA X BO using the special programme ‘Sous-vide cooking’. Start the special programme and simply follow the instructions on the screen. When it comes out of the BORA X BO, the fish should be translucent and succulent. 

Prepare the root vegetables 

In the meantime, sear the root vegetables in olive oil for about 15 minutes then pour on the Noilly Prat and cream. Season to taste with the remaining thyme, rosemary, salt, pepper and nutmeg. Leave to reduce slightly until the sauce binds with the vegetables to form a beautifully creamy consistency. Stir in the finely chopped parsley and serve the cooked cod on the creamy root vegetables. 


Here you will find the recipes for the complete Dinner for One menu: 

Prep. time: 35 min. 
Baking/cooking time: 35 min. 
Resting time: 5 min. 

Ingredients for 2 portions: 

  • ½ celeriac 
  • 3 carrots 
  • ½ leek 
  • 1 onion 
  • 1 bunch of parsley (15 g) 
  • 4 sprigs of rosemary 
  • 4 sprigs of thyme 
  • 300 g cod loin 
  • 1 tsp butter 
  • 1 pinch of sea salt 
  • Freshly ground black pepper 
  • 1 garlic clove 
  • 1 tbsp extra virgin olive oil 
  • 50 ml Noilly Prat (or white wine)  
  • 300 ml vegan cream 
  • ½ tsp nutmeg (freshly grated) 

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