LUKEWARM COD FILLET WITH SWEET PEPPER SAUCE OVER FRIED POTATO FOAM AND HINTS OF TXAKOLI
Ingredients (Serves 4):
- For the Cod:
- 2 fillets of cod
- 1 dl of garlic oil
- For the sweet pepper sauce:
- 2 dl of juice from roasted sweet peppers
- 0,5 gr of texturiser
- (tablespoon) of smoked salt
- (tablespoon/teaspoon) of virgin extra olive oil
- 50 gr of crushed/ground/minced sweet pepper
- 0,03 gr of agar agar (gelatinous substance derived from seaweed)
- For the fried potato foam:
- 175 gr of potato
- 50 gr of onion
- 25 gr of green peppers
- 3 dl of poultry stock
- 9 cl of cream
- (teaspoon) of salt
- For the hints of txakoli:
- 1,5 dl of Txakoli of Bizkaia
- 0,5 gr of lecithin
- Extras:
- Baby vegetables
- Red pepper julienne
Method:
For the cod:
Cut the cod into four 3x18x1 slices and marinate with garlic oil and then place into four rings.
For the sweet pepper sauce:
Texturise the juice using the thickener. Add a pinch of salt to taste and drizzle over the pepper puree a trickle of oil. Boil the mixture with the agar agar. Then using a squeeze bottle create some pepper stripes and add to the juice of the cooled and texturised peppers.
For the potato foam:
Cook the potato, onion and pepper in a grying pan as if you were making a Spanish omelette. Drain the oil and blend the mixture together with the poultry stock and cream in a Thermomix blender. Add a pinch of salt to taste, strain and place in a siphon.
For the hints of txakoli:
Blend the txakoli with the lecithin in a Turmix mixer to obtain the air.
Finishing and presentation:
Stuff the cod cylinder with the juices from the peppers and its stripes. Steam bake for a minute at 90 degrees. On a plate place the fried potato foam and over same place the cod cylinder. Remove the ring and finish off with the air of txakoli and garnishwith the baby vegetables and red pepper julienne.
