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4.9 from 144 votes

Cod With Cauliflower Mousseline and Xérès Emulsion

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

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

Ingredients

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

Instructions

Cod:
    Cup of Yum
  1. Filet the cod.
  2. 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).
  3. Portion the cod into 160 gram (3 ⅔ oz) pieces.
  4. Cook on the flat top grill to get a nice crust on the skin (7-8 minutes).
Cauliflower Mousseline
  1. Wash, trim and crush the cauliflower, put it in a vacuum bag with milk, chicken bouillon and the aromatic bouquet.
  2. Cook in a steam oven (90 °C/ 195°F) until the cauliflower detaches on finger pressure (+/- 35 minutes).
  3. Drain and put in the thermomix with butter and a little cooking liquid.
  4. Strain through a fine sieve, cool and vacuum pack it.
Hazelnut and Xérès Emulsion
  1. Melt the brown butter, then add the hazelnut oil and then the Xérès vinegar vinegar and the veal jus.
  2. Emulsify and adjust seasoning.
  3. Keep at room temperature.
Speculoos Butter
  1. Soften the butter, add the powdered speculoos.
  2. Mix with a spatula evenly and add the salt and thyme leaves.
  3. Store at room temperature in order to make dumplings.
Garnish
  1. 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.
  2. Wash and put branches of pimpernels and fresh thyme.
  3. Dress the plate as pictured.

Notes