Cod in green sauce with its cheeks cooked at low temperature


  • 200 g of desalted cod loin
  • 15 g of olive oil
  • 180 g of fish velouté sauce
  • 5 g of freshly chopped parsley
  • 55 g of parsley pesto
  • 5 g of freshly chopped chives
Cod cheeks:
  • 85 g of clean cod cheeks
  • 12 g of olive oil
  • 2 g of salt


Vacuum pack the cod loin with olive oil at 99%.

In another bag, vacuum pack the cod cheeks with olive oil and salt at 99%.

Cook both bags in a SmartVide sous-vide cooker at 70 °C for 12 minutes.

Heat the fish velouté sauce. Open the bags and extract the cooking juice, add it to the sauce along with the pesto and parsley to add texture and flavour.

Serve the cod and cheeks with the sauce.

In this recipe, the sous-vide technique allows for perfect and uniform cooking of the cod and its cheeks, highlighting their delicate flavours and maintaining a juicy texture.

Chef’s notes