cod

Slightly salt the loin of cod (1.7% of the total weight) a few hours before cooking.
Steam at 65 C until 46-48C is achieved at core temperature.

beurre blanc

Peel and roughly chop the shallots.
Place in a large saucepan together with the wine and vinegar.
Leave to simmer gently until the liquid has reduced by ¾.
Add the cubed butter and whisk until emulsified.
Pass through a sieve, and add the saffron whilst still hot.
Season to taste and incorporate tarragon oil.

chicken mousse

Roughly cut the chicken breast and place all the ingredients into a PACOJet container. Place in the freezer.
Once completely solidified, churn 3 times.
Place into a bowl and incorporate a brunoise of Morteau sausage, piment d’espelette, lemon and chives.
Delicately place the mousse in a pipping bag and stuff your cooked mussels.
Steam at 75 C for approximately 3 mins or until cooked.

parsley purée

Pick both parsleys, blanch in salted water (3-4 mins) and press any excess water out.
Spread out on a tray lined with a cloth overnight in the fridge.
Next day, mix in a VITAMIX with double cream. You want to obtain a silky and thick creamy consistency (resembling extra thick double cream).
Season to taste with salt and pepper.

white asparagus

Delicately peel the asparagus from just below the tip down and remove the woody ends.
Blanch in salted water for 3-4 minutes, until tender. Place in ice cold water.
Cut each asparagus at an angle and reheat in a pan with a drizzle of olive oil and brunoise of morteau sausage.

tarragon oil

Mix both ingredients in a blender until you achieve 65 C.
Pass through a fine sieve and transfer into a pipping bag.
Leave in the fridge overnight to separate the sediment from the oil.