Cod Cheeks with Seaweed Cream

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

To prepare the pickled gooseberries, take equal parts of water, sugar, and 5% apple cider vinegar, along with a handful of mustard seeds, and bring to a boil. Place the gooseberries in a jar and pour the warm marinade over them, leaving to marinate for six months. For the goji berry compote, take a bit of quince juice, butter, and thyme, and add fish stock; cook the sliced goji root in this mixture. For the dill oil, blend a bunch of dill with vegetable oil using a blender, then cool.

Ingredients

Cod head - 1 piece
Fish Oil - 5 fl oz
Vegetable Oil - 3 fl oz
Butter - 0.7 oz
Shallot - 1 head
Cauliflower - 3.5 oz
Dark red seaweed - 1.8 oz
Gooseberry - 5 pieces

Step by Step guide

Step 1

Remove the cheeks from the cod head, and take out the gills and eyes. Rinse with cold water, then place in the oven at 356°F until the head turns golden. Transfer to a pot, cover with water so that it submerges the head, bring to a simmer over low heat, and let it cook for another fifteen minutes. Strain the broth, and before serving, add 5 grams of cold butter.

Step 2

Place the cod cheeks in a 10% salt solution for eight minutes. Cook for eight to ten minutes in vegetable oil at 149°F.

Step 3

Blanch the fucus. Finely chop the shallots and cauliflower (you can substitute cauliflower for fucus). In a pot, heat 15 grams of butter, add the shallots, fucus, and cauliflower. Caramelize, then pour in fish stock. Simmer for half an hour, cool down, and freeze. Process twice in an ice cream maker and reheat.