Cold smoke “Carpaccio” of codfish: (3kg salt, 1,5 kg sugar, 100g green anis, 200g of dill seed, 100g of cumin, 50g of fin pepper).
Order home whole cod fish around 3kg peaces; trim the fillets & bones off, then cure cover up with a good cm of salt, then reserve in the fridge for 10 hours then rinse under cold water and dry with a cloth, now dispose 2 fillet at the time on to gastro tray, then dispose the tray in to a cold oven closing the top ventilation with a wet cloths. Now in a pot on the induction at no 9 start to burn some off the wood smoke powder, until reaching tick smoke, then add this smoking pot in the bottom of the cold oven, cover up with one off the big sift, then immediately close the door, and start the oven on roast program at 25 degrees, when the thermostat riche 30 degrees stop the oven, then press one time on to the start button, starting the cold down program then let it run until all the smoke as evacuate (around 8 min), then repeat the smoking prose’s one more time, then cold down in the blast chiller and leaves to dry for a good 48 hours in the fridge uncover, then vacuum it hard, and reserve in the fridge until needed.
For service with a salmon knife, thin slice the cold smoke fillet of cod, then reserve 3 small slices at the time in between baking paper (around 40g / portion) reserve in the fridge until needed. A la minute twist the 3 slices smoke cod, and dress on to the plate as show.
Comfit baby octopus olive oil: 1 bag of octopus, 2 solo garlic slice in half, ½ bunches of thyme, ½ liter of olive oil.
Deep frost the octopus, with a café spoon trim off the inside of the head, then rinse under cold water, diverse in to a cooking bag with the garlic, thyme and olive oil and vacuum hard, then cook at 85 degrees for 30 min, then cold down, when cold portion the octopus in quarter, half or leaves whole depending on the size, reserve in to the sift cooking oil until needed, a la minute marinated with salt and pepper and dress as show, 3 peaces by portion.
San marzano tomato: Take the san marzano tomato, incise the stalk side in a cross, then blanche them for 1 min in boiling water with salt, no to much at the time and cold them down in ice cold water, pill the skin off, reserve in plastic contender in the fridge, cover up with at 5% red vine vinegar water lay. A la minute trim off the stalk side flat then gently warm up under the light to room temperature, then dress on to the plate as show. 1 piece by portion.
Saffron rouille: 500g of tempered potato mash, 6 yokes eggs, 1,5 liter of soya oil, 120g of pill garlic, 1 dl of with wine vinegar, 1g of saffron, 3 g of cayenne pepper.
Roast 5 to 6 baking potato in the oven for 1 hours at 180 degrees (around 500g of finish potato mash) then Infuse your saffron in the white wine vinegar, Blend 120g of pill garlic with 1,5 liter of soya oil. Now blind in the thermo blinder the tempered mash potato with the yokes eggs, saffron infuse white wine vinegar, then emulsion with the 1,5 liter of garlic oil until homogenous mass season with salt & pepper to test, then reserve vacuum in piping bag or squeeze bottle, a la minute dot 3 dots on to the plate as show.
Ink muffin crouton: Whisk together, 700g of pasteurizer egg whites, 180g of almond flour, 120g typo 00, and 40g of ink. Sift it with the finest sift and diverse in to chiffon bottle gas with 3 capsules and chiffon in to some plastic cups, cut in the bottom and top, fill half way up and bake one by one in micro for 30sec. Take out and put up side down to cool (needs to be totally cold before taking it out of the cup). Then brake the muffin roughly in 3 to 4 uneven peaces dispose them in to a gastro tray dress with baking paper and dry them in a 150 degrees oven with open fan for a good 15 to 20 min, then cold down. Reserve in the plastic contender with silicasec. 2 peaces by portion.
Pluck borage cress & red cress.
