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Confit cod

Confit cod with creamy cauliflower-chickpea purée and zesty lemon foam, made with Debic Culinaire Végétop.

Fish Gelatin Oils Vegetable

Confit cod

Debic Professionals

Debic

Ingredients

Confit cod

4 desalted cod loins

150-180 g (boneless)

300 ml mild olive oil

2 cloves of garlic

1 sprigs of thyme

Cauliflower and chickpea purée

600 g cauliflower (in florets)

300 g cooked chickpeas (peeled)

200 ml Debic Végétop

35 g Debic Traditional Butter

10 g salt

Lemon foam (siphon)

150 ml lemon juice

50 g sugar

2 gelatin sheets (pre-soaked in cold water)

250 ml Debic Culinaire Végétop

Debic products used

Culinaire Végétop 1L

Traditional Butter 10x1KG

Preparation

Confit cod

Vacuum-seal each cod loin with a bit of oil, a slice of garlic, and a sprig of thyme.

Preheat the sousvide (roner) to 55°C.

Cook the loins for 30 minutes.

Remove carefully from the vacuum bag and keep warm.

Cauliflower and chickpea purée

Boil the cauliflower until very tender.

Blend the cauliflower and chickpeas with warm Végétop until creamy.

Add the Butter, salt, pepper, and optional spices.

Pass through a fine sieve if a smoother texture is desired.

Lemon foam

Heat the lemon juice with the sugar until dissolved.

Add the drained gelatin and mix well.

Let cool slightly, then add Culinaire Végétop and blend until smooth.

Strain and pour into a 0.5 L siphon.

Charge with 1 N2O cartridge, shake well and refrigerate for at least 2 hours.

Assembly

Place a base of warm purée on the plate.

Top with the warm cod loin.

Add a touch of lemon foam on side of the cod.

Garnish with snap peas, roasted chickpeas and crispy cod skin chips.

Fish Gelatin Oils Vegetable

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