A technique whereby hydrated plankton is introduced into a vacuum-packed product with pressure so that it penetrates the product.
PRESSURE OSMOTISED COD
PREPARATION TIME: 10 min +12 h
INGREDIENTS: 1 cod loin (250 g), 1 g plankton, 5 g water
Hydrate the plankton and place inside the vacuum bag with the cod. Apply sufficient pressure so that the plankton penetrates the cod.
NOTES: The denser the plankton the more difficult it will be to penetrate the product. Remove the skin from the cod to facilitate the penetration of the plankton.