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Sous Vide Cod in a Chardonnay Cream Dill Sauce

Sous Vide Cod in a Chardonnay Cream Dill Sauce

Yield: 4 Servings
Prep: 10 minutes | Cook: 35 minutes
Total Time: 45 minutes



  • 4 Pieces Cod
  • Salt to taste
  • 1 Tablespoon olive oil
  • 3 Sprigs Fresh Dill

Chardonnay Cream Sauce:

  • 1 Cup cooking Chardonnay
  • 1 Cup heavy Cream
  • 1 small shallot minced
  • 3 Dill sprigs chopped finely
  • 2 Teaspoons White Peppercorns
  • 3-4 tbsp of unsalted butter room temperature


  1. Season the cod loins with salt.
  2. Put the cod in a sous vide bag together with olive oil and a few sprigs of fresh dill.
  3. Cook for 35 minutes at 128°F.
  4. Combine the wine, shallot, dill stems, and white pepper in a saucepan.
  5. Reduce, maybe 2 tbsp of liquid left
  6. Whisk in heavy cream and simmer to thicken a bit.
  7. Season with salt if needed.
  8. Serve sauce over the cod with some fresh dill.

Pairing Recommendation

125 Cases Produced