Recipe detail

Fish Sous-vide cod in Parma ham

26. 1. 2024

Author: Ondrej Vlcek

Company: Retigo

Food category: Fish

Cuisine: Other

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Program steps

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1
Steaming
time icon Termination by time
time icon 00:45 hh:mm
probe icon 55 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 2

Name Value Unit
cod 4x boneless fillets 400 g
Parma ham slices 4 pcs
thyme 4 pcs
olive oil 20 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, D, E, K

Nutritional value of one portion Value
Energy 680 kJ
Carbohydrate 0 g
Fat 2 g
Protein 36 g
Water 0 g

Directions

Spread the Parma ham on the work surface. Place the fillet on the edge of the slice and wrap carefully. We don't salt the fish because it will get saltiness from the Parma ham. Place the wrapped portions carefully in a bag, drizzle with olive oil and seal. We cook using the sous-vide method. Set the program in the convection oven and let the fish heat process for 45 minutes. Before serving, we recommend frying the portion in a pan or grilling it in a convection oven.

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