Cod With Cauliflower Mousseline and Xérès Emulsion
Ingredients
Cod:
- 160 grams cod per serving
- 10 liters water
- 60 grams sea salt
Cauliflower Mousseline:
- 300 grams cauliflower
- 300 millilitres whole milk
- 10 grams chicken bouillon
- 120 grams butter
- 1 pinch salt
- 1 pinch pepper
- 1 aromatic bouquet thyme, laurel
Hazelnut and Xérès Emulsion:
- 200 grams brown butter
- 100 millilitres hazelnut oil
- 60 millilitres Xeres vinegar
- 100 millilitres veal jus
- 1 pinch salt
- 1 pinch pepper
Speculoos Butter:
- 200 grams speculoos
- 100 grams butter softened
- 1 pinch sea salt
- 6 sprigs thyme fresh, only the leaves
Garnish:
- cauliflower floret
- cauliflower floret hazelnuts crushed
- shoots of pimpernels
- thyme fresh. sprigs
Instructions
Cod:
- Filet the cod.
- Place it into 10l (10 quart) of water with 60 gr (2 oz) of dissolved sea salt for 15 minutes (this prevents the fish from losing moisture during cooking).
- Portion the cod into 160 gram (3 ⅔ oz) 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 °C/ 195°F) 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 °C/ 320° F for 8 minutes and keep in an airtight container.
- Wash and put branches of pimpernels and fresh thyme.
- Dress the plate as pictured.
Notes
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