Cod With Orange Beurre Blanc

Directions

Cod
1) Fill a pot or a large container with water and place your immersion circulator inside. Set temperature to 145 F.
2) Salt and Pepper (to taste) both sides of the fillets. Place seasoned fillets into a vacuum seal bag (if you have a vacuum sealer) or a Ziploc bag and remove all air from it.
3) Place air-tight packets inside the immersion circulator and leave inside for about 15 mins, or until the fish turns a pink-y color. The temperature of the fish will have reached 145F
4) Take packets out and then take fish out. Grab a pan, drizzle oil on top, and set heat to high. Place the fish on the pan for about 1 to 1 1/2 minutes to achieve browning on edges.
5) Once browned, place on paper towel to rest and drain.
6) Plate the fish and ladle beurre blanc on top, Enjoy!

Orange Beurre Blanc
1) Combine the white wine vinegar, white wine, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain.
2) Cut butter into pieces approximately 1 oz in weight (or 1 in X 1 in cubes). Over low heat, which in the butter a few pieces at a time. Using the chilled butter to keep the temperature low (whisking small amounts ensures the sauces won't break)
3) Once all the butter has been incorporated, remove the saucepan from the heat. Strain through a sieve or chinois and hold the sauce at a warming temperature until ready for serving.