Poached Bacalao with Smoked Potato Mousse, Mussels and Pippies

Method

1. Place the salted cod in a large plastic container and fill with water. Soak for 24 hours, discarding and replacing the water every 8 hours.
2. Remove from water and drain on paper towel. Remove any scales from the skin. Take 6 zip lock bags, and place the portions of fish into individual bags with 20ml of olive oil in each. Close the bags as per the sous vide method.
3. Cook in a water bath at 68C for 6 minutes. Remove from the water and leave in a warm place until ready to serve.
4. Before serving, remove fish from the bag and drizzle with lemon juice.

1. Using the white wine and water in the base of the thermomix, place the steam apparatus on and cover the bottom of the steam basket with bay leaf, thyme and peppercorns. Turn the thermomix on 90 degrees on speed 3.
2. Once liquid is steaming, add the mussels and pipies, cover with lid. Continue to cook at 90 heat for 2 minutes or until mussels and pipies have opened.
3. As the mussels and pipies open, remove from the steam basket. Remove the mussels and pipies from the shell and set aside.

1. Pick and wash parsley and blend with green garlic in an thermomix blender whilst slowly adding the vegetable oil. Continue to blend until completely smooth and pass through fine sieve.
2. Place the opened mussels and pipies into a medium bowl, and dress with the green garlic emulsion and chopped chives.

1. Pre-heat the oven to 160C. Season the potatoes with olive oil and salt, then wrap individually in foil. Place the potatoes in a roasting tray and place in the oven for 40 minutes until they have cooked through.
2. Remove from the oven and allow to cool. Remove the skin, and cut into quarters. Using a steamer, place smoking chips in bottom half, and the potato in the top steaming chamber.
3. Turn stove to high heat. Place steamer on stove, and wait until smoke starts to appear. Once the steamer starts smoking, take off heat and wait until all smoke has evaporated (approximately 8 minutes).
4. Remove potato and place in thermomix. Cover with milk and blend on speed 7/8 with the xanthan, and continue to blend until it is smooth and silky, the potato mix should be a thick pouring consistancy.
5. Pass through a fine sieve. Place the mixture in a siphon, and charge. Store in fridge before until needed. This can be made a day in advance.
6. Before serving, warm the mixture by placing the siphon in a pot of hot water.

1. Place the bacalao to one side of the dish. On the other side arrange one pippy and one mussel with space between.
2. Using the siphon, create three piles of smoked potato mousse with the mussel and pippy between.
3. Rest samphire over the mussels and pippies, and dress each plate with three borage flowers.