Preparation info

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By Brent Savage

Published 2010

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  • 6 × 60 g ( oz) pieces of bacalao (see Note)
  • 120 ml (4 fl oz) extra virgin olive oil
  • 3 teaspoons lemon juice


Cover the bacalao with water and leave to soak for 24 hours, draining and covering with fresh water every 8 hours. Drain and pat dry with paper towel. Remove any scales from the skin. Place each piece in a vacuum-seal or zip-lock bag and add 20 ml ( fl oz) oil. Heat a saucepan of water to 68°C (154°F). Follow the Masterclass on sous-vide cooking and cook the fish for 6 minutes. Remove from the water and keep warm. When ready to serve, remove from the bags and drizzle with the lemon juice.