Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Steamed Speck-Wrapped Cod and Spot Prawn Mousse Roulade

Name: Steamed Speck-Wrapped Cod and Spot Prawn Mousse Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 150 g of spot prawns, peeled and deveined; 1 large of egg; 2 tsp of kosher salt, divided; of Zest of 1 lemon; 0.5 cup of heavy cream; 1 (340g) fillet of cod; 6 thin slices of speck; 1 Tbsp of neutral oil

Chris Jay

November 20, 2023

This elegant cod and spot prawn roulade looks like a tricky restaurant dish, but it's easy to pull off with a gentle steamy cook in the Anova Precision Oven. A food processor makes quick work of a creamy, light spot prawn mousse, and the oven's food probe helps ensure that it emerges perfectly cooked. The salty, umami-rich slices of speck wrapped around the fish and prawns turn brown and crisp in a matter of minutes in a hot skillet.

Serves

Prep Time

00:15

Cook Time

00:30

Ingredients

150 g

spot prawns, peeled and deveined

1 large

egg

2 tsp

kosher salt, divided

Zest of 1 lemon

½ cup

heavy cream

1 (340g) fillet

cod

6 thin slices

speck

1 Tbsp

neutral oil

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 100%

Temp: 212°F

Heat: Top, Bottom

2. Blend the Mousse

Combine the prawns, egg, 1 teaspoon of the salt, and the zest. Process until smooth, scraping down the sides as needed. Then, with the processor running, pour the cream in through the feed tube. Continue to process until the mousse is silky smooth.

3. Strain the Mousse

Place a fine mesh strainer over a medium bowl. Pour the mousse through the strainer, pressing on it with a rubber spatula to push it through the strainer. Transfer to a piping bag and set aside.

4. Begin the Roulade

Lay two large pieces of overlapping plastic wrap on a clean work surface. Place overlapping pieces of speck on the lower half of the plastic wrap and lay the cod on top. Season the cod with salt.

5. Add the Mousse

Pipe the mousse on top of the cod and spread it evenly with a small offset spatula.

6. Finish the Roulade

Using the plastic wrap to help, roll everything tightly into a log and tie the ends.

7. Steam the Roulade

Rack

Place the roulade on a perforated pan and insert the probe. Transfer to the oven, attach the probe, and cook until it reaches its target tempreature, about 30 minutes.

Sous Vide Mode: Off

Steam: 100%

Temp: 212°F

Heat: Top, Bottom

140°F Probe Target

8. Dry the Roulade

Remove the plastic wrap and pat the roulade dry with paper towels.

9. Sear and Serve

Heat the oil in a nonstick skillet over medium-high heat. When the oil is shimmering, add the roulade and sear until browned and crisp on all sides. Transfer to a cutting board and let rest for 5 minutes before slicing and serving.