Cod With Cauliflower Mousseline and Xérès Emulsion
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Belgian
Cod With Cauliflower Mousseline and Xérès Emulsion
Description
Cod With Cauliflower Mousseline and Xérès Emulsion centers on tender cod pieces that are initially brined in salted water to maintain juiciness during cooking. The skin is seared on a flat top grill, giving a crisp, flavorful exterior. The cauliflower mousseline is created by steaming cauliflower with milk, chicken bouillon, and aromatics until soft, then pureed with butter and strained for a silky smooth texture.
The hazelnut and Xérès emulsion brings together browned butter, hazelnut oil, Xérès vinegar, and veal jus, emulsified to a velvety sauce with a balance of richness, nuttiness, and vinegar brightness. Speculoos butter adds a spiced cookie flavor blended with softened butter and fresh thyme leaves, adding an unexpected sweet-savory note. The dish is finished with garnishes like fresh herbs, crushed hazelnuts, and cauliflower floret bits to provide texture and visual appeal.
This composition combines precise cooking techniques and layered flavors, yielding a refined plate suitable for special dining occasions where contrasting textures and complex savory notes are appreciated.
Ingredients
Cod:
- 160 grams cod per serving
- 10 liters water
- 60 grams salt sea salt
Cauliflower Mousseline:
- 300 grams cauliflower
- 300 millilitres milk whole
- 10 grams chicken bouillon
- 120 grams butter
- 1 pinch salt
- 1 pinch black pepper
- 1 aromatic bouquet thyme, laurel
Hazelnut and Xérès Emulsion:
- 200 grams butter brown
- 100 millilitres hazelnut oil
- 60 millilitres sherry vinegar Xeres vinegar
- 100 millilitres veal jus
- 1 pinch salt
- 1 pinch black pepper
Speculoos Butter:
- 200 grams Speculoos cookies
- 100 grams butter softened
- 1 pinch salt sea salt
- 6 prigs thyme fresh, only the leaves
Garnish:
- cauliflower floret
- cauliflower floret crushed
- hazelnut crushed
- pimpernel shoots
- thyme fresh. sprigs
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.
Notes
User Reviews
Overall Rating
4.9
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