Cod With Cauliflower Mousseline and Xérès Emulsion

Name: Cod With Cauliflower Mousseline and Xérès Emulsion
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 160 grams cod; 10 liters water; 60 grams sea salt; 300 grams cauliflower; 300 millilitres whole milk; 10 grams chicken bouillon; 120 grams butter; 1 pinch salt; 1 pinch pepper; 1 aromatic bouquet; 200 grams brown butter; 100 millilitres hazelnut oil; 60 millilitres Xeres vinegar; 100 millilitres veal jus; 1 pinch salt; 1 pinch pepper; 200 grams Speculoos; 100 grams butter; 1 pinch sea salt; 6 prigs thyme; cauliflower floret; cauliflower floret hazelnuts; shoots of pimpernels; thyme

User Reviews

4.9

144 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings
6 servings
Course
Main Course
Cuisine
Belgian

Cod With Cauliflower Mousseline and Xérès Emulsion

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cod:

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

Cauliflower Mousseline:

300 grams cauliflower
300 millilitres 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 millilitres hazelnut oil
60 millilitres Xeres vinegar
100 millilitres veal jus
1 pinch salt
1 pinch pepper

Speculoos Butter:

200 grams Speculoos
100 grams butter softened
1 pinch sea salt
6 prigs thyme fresh, only the leaves

Garnish:

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

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Instructions

Cod:

Filet the cod.
Place it into 10l (10 quart) of water with 60 gr (2 oz) of dissolved sea salt for 15 minutes (this prevents the fish from losing moisture during cooking).
Portion the cod into 160 gram (3 ⅔ oz) 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 °C/ 195°F) 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 °C/ 320° F for 8 minutes and keep in an airtight container.
Wash and put branches of pimpernels and fresh thyme.
Dress the plate as pictured.