The confit is a French technique that consists in submerging food into fat a temperature below 100°C for an extended period of time. The cod is perfect for this method of cooking because the meat gets very tender and melts in your mouth. The asparagus foam, made with the Smartwhip system, adds a fresh and light character to the dish with a vegetable touch.
Equipment
- Smartwhip cream charger
- Cream dispenser
- Fine sieve
- Blender
Ingredients
Confit cod sous vide
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720 gr of cod
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60 gr of caster sugar
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40g of salt
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20g of kombu
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200 ml of olive oil
Asparagus foam
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50 ml heavy cream
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1 g sugar
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1 g salt
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2 × sheet of gelatin
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1 × lemon
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500 g asparagus
Directions
Confit cod sous vide
- Skin the cod, remove the bones and reserve 200-300g for the fish fumet.
- Combine the sugar, salt and kombu in a coffee or spice grinder or in a powerful blender.
- Cure the cod in the kombu mixture for 35 minutes.
- Preheat the oven to 45°C. Rinse the cod in water and cut into 6 portions. Place the cod on a tray, pour over the olive oil and cook for 20 minute.
Asparagus foam
- Cook the asparagus in salt water with sugar and a lemon slice until soft.
- Next, puree the asparagus together with 150 ml of asparagus stock in a blender and pass through a fine sieve. Season the puree with the spices.
- Heat the soaked, squeezed gelatin in 50 ml of asparagus stock (approx. 140 °F), then add the remaining mixture. Pass the mixture through the Funnel & Sieve directly in the cream whipper, attach the nitrous oxide cream charger to your siphon, charge with 7 bar and shake it vigorously.
- Cool in the refrigerator for a min. of 6 hours. Shake vigorously again before serving.
Serving
Wash and peel a white asparagus and blanched for a few minutes in the fish fumet. Place the confit cod on the plate, to the other side the white asparagus, lemon zest, a good spoon of your favorite caviar and finish up with the asparagus foam and some cress.