ingrediants
- 800 g Milk
- 100 g Olive oil
- 4 g Freeze-dried garlic
- 800 g Rafols extra (freeze-dried) salt cod
preparation
Mix the milk with the garlic and oil then bring to the boil. Immerse the codfish, previously cut into pieces, and leave to infuse for 15 minutes off the heat. Blend and strain through a fine sieve to remove all fibres.
ingrediants
- 400 g Cod mousse
- 30 g Hot Proespuma
- 4 g Halen Môn pure salt
preparation
Mix all ingredients and blend for one minute. Heat the mixture to 80° C the pour into a siphon gun with two gas charges. Place in a bain-marie at 70° C for service.
ingrediants
- 80 g Red pepper
- 60 g Green pepper
- 80 g Tomato
- 30 g Olive oil
- 5 g Brown sugar
- 2 g Halen Môn pure salt
preparation
Cut the peppers into julienne strips then fry in a pan with olive oil for 15 minutes over medium-low heat. Add the grated tomato and brown sugar then simmer for 5 minutes.
Assembly and finishing
MAIN PROCESS
60 g Cod mousse
80 g Piperrada
65 g Eggs
2 g Salt
0.50 g Black pepper
30 g Cod confit
5 g Chopped chives
Beat the egg with salt and pepper. Form an omelette two millimetres thick in a frying pan. Cook over medium heat until half cooked. Add some cod confit flakes and piperrada. Pour in a good amount of cod mousse, just enough to be able to fold the omelette. Fold like a French omelette, season and serve. Finish by adding some piperrada, a few flakes of cod confit and some chopped chives.