Cod w/ Cauliflower Mousseline & Xérès Emulsion

This is a Michelin-rated cod recipe that will simply wow your dinner guests. The cod is paired with a smooth cauliflower mousseline and a exquisite Xeres emulsion.

Enjoy!

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Cod With Cauliflower Mousseline and Xérès Emulsion

Course Main Course

Cuisine Belgian

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Servings 6 servings

Author Pascal Devalkeneer

Ingredients

COD

• 160 grams cod per serving
• 10 liters water
• 60 grams sea salt

CAULIFLOWER MOUSSELINE

• 300 grams cauliflower
• 300 grams whole milk
• 10 grams chicken bouillon
• 120 grams butter
• 1 pinch salt
• 1 pinch pepper
• 1 aromatic bouquet thyme, laurel

HAZELNUT AND XÉRÈS EMULSION

• 200 grams brown butter
• 100 grams hazelnut oil
• 60 grams Xeres vinegar
• 100 grams veal jus
• 1 pinch salt
• 1 pinch pepper

SPECULOOS BUTTER

• 200 grams speculoos
• 100 grams butter softened
• 1 pinch sea salt
• 6 sprigs thyme fresh, only the leaves

GARNISH

• cauliflower floret
• cauliflower floret hazelnuts crushed
• shoots of pimpernels
• thyme fresh. sprigs

Instructions

Cod

• Filet the cod.
• Place it into 10l of water with 60 gr of dissolved sea salt for 15 minutes (this prevents the fish from losing moisture during cooking).
• Portion the cod into 160 gram pieces.
• Cook on the flat top grill to get a nice crust on the skin (7-8 minutes).

Cauliflower Mousseline

• Wash, trim and crush the cauliflower, put it in a vacuum bag with milk, chicken bouillon and the aromatic bouquet.
• Cook in a steam oven (90 °) until the cauliflower detaches on finger pressure (+/- 35 minutes).
• Drain and put in the thermomix with butter and a little cooking liquid.
• Strain through a fine sieve, cool and vacuum pack it.

Hazelnut and Xérès Emulsion

• Melt the brown butter, then add the hazelnut oil and then the Xérès vinegar vinegar and the veal jus.
• Emulsify and adjust seasoning.
• Keep at room temperature.

Speculoos Butter

• Soften the butter, add the powdered speculoos.
• Mix with a spatula evenly and add the salt and thyme leaves.
• Store at room temperature in order to make dumplings.

Garnish

• Mandolin the cauliflower floret and keep between 2 moistened wipes before dressage. Roast the whole hazelnuts at 160 ° for 8 minutes and keep in an airtight container.
• Wash and put branches of pimpernels and fresh thyme.
• Dress the plate as pictured.

Notes

The post Cod w/ Cauliflower Mousseline & Xérès Emulsion appeared first on Chef's Pencil.

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