Ingredients
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Cod
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160 grams codper serving
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10 litres Water
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60 grams Sea Salt
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Cauliflower Mousseline
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300 grams cauliflower
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300 grams whole milk
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10 grams chicken bouillon
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120 grams Butter
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1 pinch salt
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1 pinch pepper
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1 aromatic bouquetthyme, laurel
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Hazelnut and Xérès Emulsion
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200 grams brown butter
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100 grams hazelnut oil
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60 grams Xeres vinegar
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100 grams veal jus
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1 pinch salt
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1 pinch pepper
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Speculoos Butter
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200 grams speculoos
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100 grams Buttersoftened
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1 pinch sea salt
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6 springs Fresh Thymeonly the leaves
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Garnish
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cauliflower floret
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cauliflower floret hazelnutscrushed
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shoots of pimpernels
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Fresh Thymesprings
Directions
Cod
- Filet the cod.
- Place it into 10l of water with 60 gr of dissolved sea salt for 15 minutes (this prevents the fish from losing moisture during cooking).
- Portion the cod into 160 gram pieces.
- Cook on the flat top grill to get a nice crust on the skin (7-8 minutes).
Cauliflower Mousseline
- Wash, trim and crush the cauliflower, put it in a vacuum bag with milk, chicken bouillon and the aromatic bouquet.
- Cook in a steam oven (90 °) until the cauliflower detaches on finger pressure (+/- 35 minutes).
- Drain and put in the thermomix with butter and a little cooking liquid.
- Strain through a fine sieve, cool and vacuum pack it.
Hazelnut and Xérès Emulsion
- Melt the brown butter, then add the hazelnut oil and then the Xérès vinegar vinegar and the veal jus.
- Emulsify and adjust seasoning.
- Keep at room temperature.
Speculoos Butter
- Soften the butter, add the powdered speculoos.
- Mix with a spatula evenly and add the salt and thyme leaves.
- Store at room temperature in order to make dumplings.
Garnish
- Mandolin the cauliflower floret and keep between 2 moistened wipes before dressage. Roast the whole hazelnuts at 160 ° for 8 minutes and keep in an airtight container.
- Wash and put branches of pimpernels and fresh thyme.
- Dress the plate as pictured.
