Crispy fish skin, salt cod brandade, oyster emulsion

  • Canapé
  • medium
  • makes24
  • 1 hour 15 minutes, plus dehydrating time

PT1H15M

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Ingredients

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Imperial

Salt cod brandade

Oyster emulsion

Crispy fish skin

To serve

1
Begin by submerging the salt cod in cold water, then place in the refrigerator for 24 hours, changing the water 3 times as it soaks. Then, use a smoking gun to give the fish a lightly smoked flavour
2
To prepare the brandade, place a pan over a medium heat and add the butter. Once melted, add the onion and cook for 3-4 minutes with the peppercorns, thyme, bay leaves and garlic. Cover and cook until the mixture sweats but is not coloured
3
Add the milk, bring to a simmer and add the cod. Cook for 2 minutes, or until the cod is just cooked
  • 500ml of milk
4
While still warm, add to a blender with the soaked gelatine and blitz to form a very fine purée. Pass through a fine sieve or drum sieve, pressing firmly to extract all of the flavour
  • 6 bronze gelatine leaves, soaked
5
Transfer the purée to a metal bowl and place over an ice bath, stirring from time to time. Once almost set, fold in 2/3 of the semi-whipped cream, then taste the mix to check the flavour. Add a little more cream, ensuring the flavour of the cod is not lost or diluted. Season to taste and leave to set over the bowl of iced water
6
Preheat a steam oven to 100°C/212°F
7
To prepare the fish skins for frying, first clean the skins with a knife, ensuring all of the scales have been removed. Wash, pat dry and lay on baking sheets. Steam for 6 minutes, then use a fork to prick holes in the skins and dry out in a dehydrator until crisp
8
For the oyster emulsion, blend all of the ingredients (except the oil) in a Thermomix for 2 minutes, then slowly pour in the olive oil or dill oil until you achieve a thick emulsion. Season with salt, pepper and lemon juice and store in a squeezy bottle until required
9
Before serving, deep-fry the skins, moving them around frequently in the fryer. Drain on kitchen paper and season with salt
10
Transfer the cod purée into a piping bag with a 0.5cm nozzle, then pipe small dots onto the fish skin, repeat with dots of the oyster emulsion and garnish with smoked paprika and dill. Serve immediately
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