Cod Fish Mosaic
This striking cod fish mosaic with black seaweed
Ingredients
110gm Cod fish
30gm seaweed Pepper
40gm Cucumber
10gm Dill leaves
2gm Salt
3gm Pepper
2pcs Gelatine leaves
3pcs Edible flowers
2gm Microgreens
Preparation
STEP 1
Slice the fillet into even thin pieces. Transfer them onto a plateau and season them with salt on all sides. wrapping with nori pepper on cod fish. Take some plastic wrap and cover your worktop with 2 layers. Then lay the fish on top of each other on the wrap. Use the beginning of the wrap to roll it tightly. Cook the fish sous-vide at 45 degrees Celsius for 20 minutes. You can also do this in a steam oven. Once it’s cooked, transfer the fish directly into an ice bath. Make sure the fish is completely covered and that you use a generous amount of ice. Let this set in your fridge overnight.
STEP 2
Cut the cucumber and celery into thick slices. Transfer this into a blender with the cleaned shallot, dill leaves with seeds, parsley leaves, and white wine vinegar. Blend until completely smooth. Pour the liquid through a sieve that’s laid with kitchen paper or a clean kitchen towel. Add the Xanthan gum powder and mix this to bind the broth.
STEP 3
For garnish microgreen, edible flower