Poached Lingcod


Cooking Instructions

Lingcod – 7-10m *the variance depends on your simmer(do not boil, will result in a tougher product), and the thickness of the lingcod, start checking the cod for slight firmness at 7m*  (discard the liquid in the bag after cooking, as this is not part of the dish) 

Couscous – 10m 

Ginger Veg – 10m (discard the liquid in the bag after cooking)

Beurre Blanc - 2m

 chili poached lingcod citrus beurre blanc pea and mint couscous

Plating

  1. Cut open the bag to the couscous, and place it just off center of the middle of the plate.
  2. Cut open the bag to the lingcod, discard the liquid in the bag as this is not part of the dish. Using a spatula, very carefully take the fish out of the bag, place onto the couscous. 
  3. Cut open the bag to the ginger vegetables, dump as much of the liquid inside the bag out. Using tongs, place the vegetables in any fashion you would like.
  4. Cut open the corner of the bag of beurre blanc, and place onto the plate, directly beside the couscous.