Cod with Garlic Potato foam and Vegetables
Ingredients
- 1 cod fillet 14 oz
- 10 oz sea salt,
- scant 1/2 cup of sugar
- 2 carrots
- 1 zucchini
- 1/4 of cauliflower
- 1 fennel bulb
- 8 small potatoes
- salt and pepper
- foam
- 14 oz of peeling potatoes
- 28 oz of milk
- 4 oz of cream
- 8 garlic cloves
- salt and pepper
Details
Preparation
Step 1
Put the fish inside a mix of salt and sugar and reserve it into the fridge for 30 minutes. After the 30 minutes,
remove the salt by rinsing under cold water for 10 minutes.
Step 2
To make foam: cook the peeled and diced potatoes with the garlic, milk and cream for 10 minutes.
Step 3
Mix and strain. Put mixture in a siphon and keep it inside
warm water during the rest of the cooking time.
Step 4
Slice the carrots, the zucchini and and potatoes in half, the
fennel in four pieces and the cauliflower in small pieces. Steam all the vegetables and the cod fillets.
Step 5
Garnish the dinner plates with the steamed vegetables and the cod with the foam made of the garlic potatoes.
*The best way to have a consistent foam is to keep the siphon inside warm water until you are serving this meal.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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