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Confit Cod With White Asparagus Foam recipe with your friends or colleagues!

Confit Cod With White Asparagus Foam

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.⁠



Confit cod sous vide

  • 720 gr of cod

  • 60 gr of caster sugar

  • 40g of salt

  • 20g of kombu

  • 200 ml of olive oil

Asparagus foam

  • 50 ml heavy cream

  • 1 g sugar

  • 1 g salt

  • 2 × sheet of gelatin

  • 1 × lemon

  • 500 g asparagus


Confit cod sous vide

  1. Skin the cod, remove the bones and reserve 200-300g for the fish fumet.
  2. Combine the sugar, salt and kombu in a coffee or spice grinder or in a powerful blender.
  3. Cure the cod in the kombu mixture for 35 minutes.
  4. 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

  1. Cook the asparagus in salt water with sugar and a lemon slice until soft.
  2. 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.
  3. 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.
  4. Cool in the refrigerator for a min. of 6 hours. Shake vigorously again before 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. 

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