Sous vide cod with zucchini slices

 What's for dinner?

Here, we have sous vide cod with zucchini slices, simple Vongol white wine emulsion sauce, mini-fried prawn bites, celeriac puree, and parsley oil.

Takeaway: A fun fish dish with excellent textural elements.

Fish at 56°C/132.8°F for 15 minutes plus or minus, depending on the size of the fish.

And dessert?

White chocolate panna cotta, white chocolate crumble, pandan-infused coconut sorbet, mixed berries, raspberry gel, and strawberry foam.

Takeaway: It is nicely balanced and a great mixture of different components coming together. The pandan-infused coconut sorbet is my favourite ice cream from all the ones I have created so far. It's nice and unique.

How to make Celeriac Puree?

- 1 head of celeriac, finely diced

- 50g-120g double cream

- Sea salt to taste

Process: Add celeriac with water and season with salt in a small saucepan. Bring to the boil and cook until tender. Drain thoroughly and allow excess steam to evaporate. Place in a food processor or blender while adding enough cream to form a smooth, thin purée and keep warm.