Cod in Ash

Every day, before dawn, fishermen set out to sea for a catch. Do you dream of fresh fish? You should try baltic cod sous vide in onion ash, served with purée of onions, vermouth froth, and pieces of violet cauliflower. On a six-point scale, the colourful composition on the plate deserves the top score of six. The fish is delicate and sophisticated in taste, gently winey. Just perfect.

IMG 8711 - Cod in AshIMG 8713 - Cod in Ash

Ingredients 4 portions:

Ash:

3 onions peeled and cut in half

4 leeks only white parts

Onions and leeks cook on the grill until carbonized through. . Blend carbonized vegetables in to a fine ash and pass through a flour sieve.

Fish:

4x 150g cod lion skin off

100g coarse sea salt

Spread half of the salt onto the tray and put the fish on it. Cover the fish with the rest of the salt. Leave it for about 6-8 minutes. Rinse fish under cold water, dry and lave on a cloth in the fridge for couple of hours. Coat the fish in ash. Vacuum seal 100% and cook sous vide 48°C for 12 minutes.

Sobusie:

300g sliced onion

1 spring of thyme

500ml veal stock

In a heavy bottom pan caramelize onions and thyme. Onion needs to have nice brown color and to be sweet but not burned. Add veal stock and reduce until thick. Pure in the blender.

 

Vermouth Sauce:

100g sliced shallot

3 springs of tarragon

5 white peppercorns

2 tbsp olive oil

100ml white wine

100ml sweet Vermuth

200ml fish stock

200ml double cream

Sweat down shallots and tarragon. Add Vermouth and white wine and reduce 75% . Add fish stock and again reduce 75%. Add double cream, bring it to the boil and pass through a sieve. Cook until silky sauce consistency is achieved.

 

Vermouth Foam:

50ml Vermouth

100ml water

50ml Vermouth Sauce

1g Lecytyn

Cook out the alcohol in a sauce pan. Add water and 50ml sauce. Bring it to the boil. Add lecithin and make foam. Let it stabilize for 1 minute before serving.

Cauliflower slices:

¼ Cauliflower

Slice the cauliflower into thin slices and keep in iced water.

Roast onion:

1 small red onion

Peel and cut onion i quarters. Blanch in a boiling salty water, than refresh.

Fry in a little olive oil.

To finish on the plate:

Put three dots of onion puree on the edge of the plate. Pour some Vermouth sauce. Place the fish in the center of the plate. Next to it put cooked red onion. Arrange cauliflower slices and cover with foam.

Course you can try in 1906 GOURMET RESTAURANT in Palac Ciekocinko

 

Contact

Ciekocinko 9, Ciekocinko

phone.: +48 608 002 220

e-mail: restaurant@palacciekocinko.pl

www.palacciekocinko.pl

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