Crispy fish skin, salt cod brandade, oyster emulsion
by Lee Westcott
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Ingredients
Fish & Shellfish
500g of salt cod fillet, soaked
3 oysters, juice reserved
fish skin
Fruit & Vegetables
2 onions, thinly sliced
7 garlic cloves, thinly sliced
1 lemon, for juice
Store Cupboard
12 black peppercorns
6 bronze gelatine leaves, soaked
salt
pepper
2 egg yolks
10g of Dijon mustard
Salad & Fresh Herbs
5 sprigs of thyme
4 bay leaves
2 1/2 bunches of dill, picked and chopped
Dairy
500ml of milk
500ml of double cream, semi-whipped
50g of butter
Oils & Vinegars
20ml of white wine vinegar
olive oil, or dill oil
Spices & Dried Herbs
smoked paprika