Confit cod fillet

Add all the herbs to the olive oil and pour in a gastronorm tray.

Heat the oil to 75°C.

Arrange the portioned cod in the tray and confit in the oven at 75°C for 10 minutes.

Keep warm and remove the cod from the olive oil just before serving.

Pat dry.

Cook the shellfish briefly in a little white wine.

Cold smoke the butter using a smoke gun and poplar wood chips (or use a smoker).

Slice the shallots into fine rings and simmer with the thyme in white wine.

Let it reduce slowly.

Then add the Culinaire Original and let it reduce again.

Strain through a fine sieve and add the yuzu juice.

Set aside.

Meanwhile, bring the mussel cooking liquid and fish stock to a boil and reduce by half.

Add the cold smoked butter in cubes and let it bind nicely over low heat.

Ensure the sauce does not boil again. Finally, add the cream-yuzu reduction.

Season with pepper or salt if necessary.

Reserve part of the beurre blanc for the espuma preparation.

Cook the potatoes in salted water.

Meanwhile, bring the Culinaire Original to a boil and season with wasabi and horseradish.

Season with pepper, salt, and nutmeg.

Drain the potatoes, pass through a food mill.

Mix in the warm cooking cream.

Season if necessary.

Transfer the mousseline to a piping bag and keep warm.

Transfer the beurre blanc, the Cream 40%, and the Culinaire Original to a large siphon.

Charge with 3 gas cartridges. Keep the siphon warm in a bain-marie.

Blanch the mini vegetables briefly in salted water and shock in ice water.

Warm the vegetables briefly in a little Roast & Fry.