Recipe for: Sous-vide cod with young beet greens, dill cream, and lemon olive oil - photo 1
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Recipe for: Sous-vide cod with young beet greens, dill cream, and lemon olive oil

Main Dishes European cuisine 90 min Medium 20 views ~43.06 PLN * - (0)
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Description

Delicate cod prepared using the sous-vide method served on seasonal young beet greens, with a velvety dill cream and aromatic lemon oil. The dish combines a Polish summer ingredient - beet greens - with the precision of European cuisine: the fish is even in texture and juicy thanks to sous-vide cooking, the dill cream brings freshness and creaminess, while the lemon oil adds a distinct, fresh note. It is suitable for summer lunches and elegant dinners, pairing well with young potatoes or thin slices of roasted carrots. It looks light and colorful: pink slices of beetroot, green beet greens, white fish, and drops of yellow oil.

Ingredients Used

Ingredients (10)

Servings:
4
  • Cod 600 g
  • Botwinka 1.3 bunch (~400 g)
  • 18% cream 200 ml
  • Olive oil 60 ml
  • Lemon 0.6 pcs (~50 g)
  • Butter 20 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Young potato 600 g
💰 Estimated dish cost: ~43.06 PLN (10.76 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Lemon oil

1

Prepare lemon oil: finely grate the yellow part of the peel from one lemon using a fine grater (only the yellow layer, without the white). Pour 60 g of olive oil into a small saucepan and add the grated peel. Heat very gently over the lowest heat for 3-4 minutes – the oil should warm slightly (about 35-40°C), do not allow it to smoke. Remove from heat and set aside to cool, so the oil can absorb the aroma of the peel. After 20-30 minutes, strain the oil through a fine sieve into a small bottle or jar.

Ingredients: Olive oil, Lemon
Use a small saucepan and a kitchen thermometer if you have one. Do not overheat the oil - high temperatures will destroy the aroma. You can also infuse the oil cold (grate the peel and let it sit for 1 hour).

Dill cream

2

Quick dill cream: finely chop the dill (remove the thicker stems). In a bowl, combine 200 g of 18% cream with 20 g of freshly squeezed lemon juice (about 20–25 g of juice), add half of the chopped dill and 1 g of black pepper and 1 g of salt. Mix with a spoon until you achieve a smooth, uniform consistency. Taste and adjust with salt or lemon juice to make the cream fresh and slightly tangy.

Ingredients: 18% cream, Dill, Lemon, Salt, Black pepper
Use a sharp knife to finely chop the dill or kitchen scissors. Gently mix, do not whip the cream – it should remain smooth and slightly runny.

Beetroot greens

3

Prepare the beet greens: separate the roots from the leaves. Wash the roots thoroughly with a brush and cook in a small pot of boiling salted water for 20–25 minutes (until tender; check with a fork). At the same time, rinse and dry the leaves (about 300 g from the whole). After cooking, drain the roots, cool to a touchable temperature, peel the skin thinly, and slice into thin rounds. In a pan, heat 10 g of butter, add the beet greens, and sauté briefly for 1–2 minutes until wilted, seasoning with 1 g of salt. Mix the sliced roots with the sautéed leaves.

Ingredients: Botwinka, Butter, Salt
Use a pot with a lid to cook the roots and a frying pan with a diameter of 24–26 cm to sauté the leaves. Cook the leaves very briefly; they should remain juicy and bright green - do not overcook.

Sous-vide

4

Prepare the cod for sous-vide: divide 600 g of fillet into 4 equal portions of about 150 g each and pat dry with a paper towel. Drizzle each portion with a little lemon juice (about 10 g in total) and sprinkle with 1 g of salt and 0.25 g of pepper per portion. Place each portion of cod and a small piece of butter (5 g) into a vacuum bag. Vacuum seal the bags or use the water displacement method in a resealable bag by submerging the open part in water to push out the air, then seal the bag.

Ingredients: Cod, Lemon, Salt, Black pepper, Butter
Use a sous-vide circulator set to 52°C. If you don't have a vacuum sealer, use ziplock bags and the water displacement method. Make sure the bags are sealed and the fish is completely submerged.
5

Cook sous-vide: place the tightly sealed bags in a water bath set to 52°C and cook for 35–40 minutes (for fillets about 2–3 cm thick). After the time is up, remove the bags from the water, cut the bag at the top, and carefully take the fish out onto a plate.

Ingredients: Cod
Use a kitchen timer. The fish is ready when the flesh is uniformly opaque and flakes easily under light pressure from a fork — it should not crumble like mush, but separate easily with a spatula.

Finishing

6

Briefly finish the cod: heat a non-stick or cast iron skillet over high heat. Add 5 g of butter and, when it melts and starts to foam slightly, place the portion of cod skin-side up (if it has skin, this recipe uses skinless fillets - place the outer side down). Sear for 20–30 seconds on each side just to give a delicate crust and enhance the flavor of the butter. Do not fry for long — the sous-vide method has already cooked the fish to the desired degree.

Ingredients: Butter, Cod
Use a 26 cm diameter pan; heat the pan well before adding the butter. The short frying should only add color and aroma — keep the burners high, the time very short.

Assembly and serving

7

Plate assembly: on a warm plate, spread 1–2 tablespoons of dill cream (about 30–40 g) to create an oval 'bed'. On the cream, place a portion of young beet greens (about 100 g). Gently lay a portion of cod on top. Drizzle everything with a teaspoon of lemon oil (about 10–15 g per serving). Sprinkle with the remaining finely chopped dill and freshly ground pepper. If you are using young potatoes, serve them on the side, drizzled with butter and salt.

Ingredients: 18% cream, Botwinka, Cod, Olive oil, Dill, Black pepper, young potato
Use a spoon to aesthetically spread the cream. Serve the dish immediately after finishing — cod tastes best right after a brief sauté.

Alternatives

8

If you don't have sous-vide: preheat the oven to 140°C, place the prepared fillets in a covered baking dish or cover well with foil, put it in the oven and bake for 12–15 minutes (depending on thickness). The fish should be opaque and flake gently with a fork.

Ingredients: Cod
Baking at a low temperature mimics the sous-vide effect, but the temperature control is less precise — gently check with a fork to avoid drying out the fish.

Fun Fact

💡

Sous-vide gained popularity in European restaurants in the 1990s, and when combined with local seasonal ingredients like young beet greens, it allows for a delicate and modern Polish-European dish.

Best for

letnia kolacja elegancka impreza romantyczna kolacja

Tips

🍽️ Serving

Serve the plates slightly warmed so that the fish and cream do not cool down. For a contrast in textures, serve alongside young potatoes with butter or thin parsley chips. You can add a few drops of lemon oil just before serving to enhance the aroma.

🥡 Storage

Store the dill sauce and beet greens separately in airtight containers in the fridge for up to 48 hours. It is best to consume the cod on the same day; if there are leftovers, cool them quickly and eat the next day, reheating briefly in the oven at 120–130°C for 6–8 minutes or gently steaming. Re-sous-vide is not recommended.

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