Ingredients
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Fish
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240 grams cod fillets
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50 grams beurre noisette
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Green Parsley Cream
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250 grams Parsley
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2 teaspoons crème fraiche
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Pepper
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nutmeg
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Parsley Root Purée
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600 grams parsley roots
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1 litre Chicken Stock
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Gnocchi
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300 grams parsley root purée
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0.7 gram calcic
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Algin Water
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1 litre Water
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7 grams snails
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Snails
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12 snailscleaned
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25 grams Butter
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1 tablespoon Parsleychopped
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2 grams Garlic
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Lemon Zest
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Pepper
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Lemon Slivers
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6 peeled lemonsin sugar syrup
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Parsley Roots
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2 parsley roots
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smoked olive oil
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Gremolata
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2 tablespoons crispy breadcrumbs
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1 tablespoon finely chopped parsley
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1 tablespoon finely grated lemon zest
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1 gram Garlic
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1 splash olive oil
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Pepper
Directions
Fish
- Vacuum-seal and cook the cod in a bain-marie at 62°C for around 12-14 minutes until it has reached a core temperature of 44°C.
- Cut the vacuum bag open and carefully break the fish into large flakes.
Green Parsley Cream
- Blanch the parsley in lots of salt water until very soft. Quench in ice water and drain well.
- Add the blanched parsley to the blender with a splash of blanching water and mix until smooth.
- Add the crème fraîche and season to taste.
Parsley Root Purée
- Cook the parsley roots with the chicken stock until very soft and then sieve. Mix into a smooth purée with some of the stock and season to taste.
Gnocchi
- Mix these two ingredients together and add some calcic. Pour into a soda siphon with a lid and leave to stand for 30 minutes.
Algin Water
- Mix these two ingredients and leave to stand. The algin water must not contain any bubbles.
- To finish, put the nozzle of the soda syphon into the algin water and squirt long, even lines.
- Cut the gnocchi into evenly sized pieces using scissors. Leave to stand for 2-3 minutes and rinse briefly.
- Heat them up in the stock with some white parsley purée.
Snails
- Sweat the cleaned snails in butter, then add the garlic and some salt. Add the parsley and use the lemon zest to flavour.
Lemon Slivers
- Vacuum-seal and leave to soak in the bag for three hours.
- Then place in nitrogen and chop into small pieces.
Parsley Roots
- Wash the parsley roots well and slowly cook half way through on the grill.
- Put the parsley roots into a vacuum bag with the smoked olive oil.
- Cook in water until soft, cut into slices and fry gently in oil and butter until golden brown.
- Garnish with parsley cress.
Gremolata
- Mix all ingredients together and season to taste.