Cod fish with an emulsion of fingerling potatoes

By Deborah

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Cod fish with an emulsion of fingerling potatoes

1 Picture

Corned Beef Scouse

Shepherd's Pie (beef mince)

Ingredients

emulsion:
1kg of fingerling potatoes
20 cl of milk
10 cl of liquid whipping cream
30g butter
1 tsp ground nutmeg
1 tsp cumin
Salt and pepper
For the cod:
4 portions of cod fillet
30g flour
20g parmesan

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Put the potatoes in a pot of water with nutmeg, cumin and salt, put on the heat. Once boiling, cook for 20 minutes.

Step 2

Heat the milk and cream in a saucepan until simmering. Meanwhile go to Step 3.

Step 3

Once the potatoes are cooked, peel them and put them in a blender with the butter and cream / hot milk mixture. Season with salt and nutmeg.

Step 4

This preparation must be of elastic consistency. Put in a 1l cream whipper, turn upside down with the gas and shake once. Leave aside in a bain barie to keep warm.

Step 5

Mix the flour and parmesan. Pepper. Coat the cod in this preparation. Cook 4 minutes on both sides.

Step 6

Presentation:
Place the fish on the plate (can be served on a homemade coulis of peppers), shake the whipper and squirt the emulsion in a small glass (verrine).
Serve immediately as the emulsion drops quickly.

Enjoy!