Crispy fish skin, salt cod brandade, oyster emulsion

makes24
1 hour 15 minutes

Ingredients

Salt cod brandade

  • 500g of salt cod fillet, soaked
  • 2 onions, thinly sliced
  • 12 black peppercorns
  • 5 sprigs of thyme
  • 4 bay leaves
  • 7 garlic cloves, thinly sliced
  • 500ml of milk
  • 6 bronze gelatine leaves, soaked
  • 500ml of double cream, semi-whipped
  • 50g of butter
  • salt
  • pepper

Oyster emulsion

  • 3 oysters, juice reserved
  • 2 egg yolks
  • 20ml of white wine vinegar
  • 10g of Dijon mustard
  • 1/2 bunch of dill, picked and chopped
  • salt
  • pepper
  • 1 lemon, for juice
  • olive oil, or dill oil

Crispy fish skin

  • fish skin
  • salt

To serve

  • dill, sprigs
  • smoked paprika

Method

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
  • 500g of salt cod fillet, soaked
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
  • 2 onions, thinly sliced
  • 50g of butter
  • 12 black peppercorns
  • 5 sprigs of thyme
  • 4 bay leaves
  • 7 garlic cloves, thinly sliced
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
  • 500ml of double cream, semi-whipped
  • salt
  • pepper
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
  • fish skin
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
  • 3 oysters, juice reserved
  • 2 egg yolks
  • 20ml of white wine vinegar
  • 10g of Dijon mustard
  • 1/2 bunch of dill, picked and chopped
  • salt
  • pepper
  • 1 lemon, for juice
  • olive oil, or dill oil
9
Before serving, deep-fry the skins, moving them around frequently in the fryer. Drain on kitchen paper and season with salt
  • 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
  • dill
  • smoked paprika