Cod
- 2 fillets of Frozen at Sea Cod ( tempered)
Cod
Prep and cut into 4 equal portions, making sure all scales and bones are removed.
Set aside until ready to serve
Sauce
Finely slice the onions, sweat down in the butter until very soft, add the vinegar and reduce.
Bring the milk and cream and stock to the boil and add the potato skins, allow to infuse for 30 minutes and then drain into the onion mix.
Blend altogether and correct the seasoning. Pass through a fine sieve and transfer into a whippy gun and charge with 1 gas. Keep in a warm place.
Tartar
Finely dice the shallot, gherkin and capers, add zest of lemon and some chopped parsley , mix together.
Cook your cod skin side down and flip at the last moment to ensure it is cooked through.
Put the foam into your serving bowl, place the cod on top and arrange the tartar ingredients on top of this, garnish with the fried potato air bags and finish with herbs.
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