Home Recipes Cod with mustard and gherkin

Cod with mustard and gherkin

Tender seafood dish with mustard and gherkin accents.

Dairy Fish Sauces

photo1 | Debic

Culinary Team

Debic

Ingredients

For 10 servings

Battered chunks of cod (kibbeling)

100 g cod fillet

10 g potato starch

15 g flour

1 g baking powder

35 g sparkling water

10 g egg whites

sunflower oil (a good splash)

Cod brandade

8 g sheet gelatine

125 g cooked potatoes

150 g cod fillet cut into pieces

60 g fish stock

50 g olive oil

50 g crème fraîche

50 g Debic Culinaire Original

20 g smooth mustard

salt

pepper

lemon juice

Gently-braised cod

500 g brown butter

500 g cod back fillet

salt

Mustard gherkin dressing

200 ml gherkin juice

xanthan gum

100 g gherkin, brunoise cut

1 d roasted mustard oil

20 g mustard seeds, soaked

15 g finely chopped parsley

20 g olive oil

1 lemon, zest

pepper

salt

Anchovy cream

180 g sunflower oil

10 g white aceto

45 g yoghurt

45 g egg whites

30 g salty anchovy in oil, drained

Airy gherkin mayonnaise

180 g sunflower oil

10 g white aceto

45 g yoghurt

45 g egg whites

75 g Debic Cream 40%

150 g gherkin juice

Garnish

pommes soufflées

caviar

sprigs

dill oil

Debic products used

Culinaire Original 20% 1L

Cream 40% 2L

Preparation

Battered chunks of cod (kibbeling)

Cut the cod into small pieces.

Mix all ingredients in a bowl.

Mix your batter with the cod chunks and fry at 180°C in sunflower oil.

Cod brandade

Soak the gelatine in cold water.

Cut the potato into cubes and gently cook in water until tender.

Then cook dry.

Poach the cod until tender in the fish stock, then add the pre-soaked gelatine.

Put the potato with the cooked fish in the thermo blender and add the olive oil along with the crème fraîche, Culinaire Original and mustard.

Mix until smooth and season with salt, pepper and lemon juice.

Transfer the mixture to a piping bag and set aside cold.

Gently-braised cod

Heat the brown butter under the heat lamp (about 60 degrees) in a tray.

Brine the cod to taste and refrigerate for 2 hours.

Place the cod in the brown butter tray and cook the fish in it until you can pull it apart in strips.

Be careful not to overcook the cod.

Mustard gherkin dressing

Lightly thicken the gherkin juice with a little xanthan gum, add the brunoise of gherkin along with the mustard oil, mustard seeds, parsley, olive oil and lemon zest.

Season to taste with salt and pepper.

Anchovy cream

Mix the oil with the aceto, yoghurt, egg white and anchovies and mix in a litre measuring jug using a hand blender.

While mixing, add the oil until a thick cream forms.

Season to taste with salt and pepper.

Transfer to a piping bag or spray bottle and put away in the fridge.

Airy gherkin mayonnaise

Mix the oil with the aceto, yoghurt and egg white with a hand blender.

While mixing, add the Cream and the juice of gherkins.

Put this mixture into a siphon with two cartridges.

Assembly

Place dots of the brandade on the plate.

Put several pieces of cooked cod alongside and put three chunks of battered cod (kibbeling) in between.

Put pieces of anchovy cream on top of the kibbeling and the cooked cod.

Add three pommes soufflées and finish with the caviar and sprigs.

Finally, spoon in the gherkin dressing along with the pickle mayonnaise and a few pieces of dill oil.

Dairy Fish Sauces

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