Cod - Bean - Miso
advanced
·under 60 minutes
Benefits
Reduced costs
Increased whipped volume
Ingredients
80 g
Pumpkin cubes (Hokkaido)
15 ml
lime juice
160 g
green beans
5 ml
soy sauce
50 g
Basic Textur
200 ml
vegetable stock
15 g
clarified butter
50 g
onion rings
3 pcs.
egg yolks
5 ml
Yuzusaft
180 ml
vegetable oil
0.5 tbsp
sesame oil
300 g
cooked black beans
200 g
butter
5 ml
yuzu juice
25 g
Miso
60 g
butter
10 g
shallot(s)
200 g
clarified butter
600 g
Cod Loins
40 ml
Sake
1 pcs.
salt
Steps to prepare
1.
Miso - Hollandaise
Blend the soy sauce, sake and miso with a blender and then strain. Add the egg yolk and pour into a Thermomix cup with whisk insert. Whisk at 75 °C for about 5 minutes and then slowly pour in the liquid tempered butter.
Then pour in Basic Texture, lime juice and yuzu juice and then season everything again with salt. Pour the finished hollandaise through the iSi Funnel & Sieve into a 0.5 L iSi Gourmet Whip, screw on 1 iSi Cream Capsule and shake vigorously 3-6 times. Keep the Gourmet Whip warm at max. 75 °C in the bain-marie or in a water bath.
2.
Cod
Deep-draw the fish in the vacuum bag with clarified butter, cook at 38.5 °C for approx. 8-9 minutes in the sous vide basin and then sear briefly for 30 seconds on each side in 15 g butter and oil. Season with salt and pepper.
3.
Bean mousse
Soak beans for 12 hours and cook in vegetable stock until soft. Cut white onions into rings and roast in oil. This roasted flavor transfers to the oil, which is added to the mashed beans together with 30 g of butter enough. Season with a little salt and pepper.
Later, strain the bean puree, which may be subsequently enriched with some vegetable stock. Fill into a piping bag and portion warm.
4.
Pumpkin vegetables
Cut 1x1 cm cubes from the pumpkin, blanch and marinate with a little sesame oil and sea salt.
5.
French beans
Clean the green beans, blanch until firm to the bite and cut in half. Then sauté in 15 g butter with shallots and season with salt and pepper.
Garnish options: fresh chervil
Benefits
Reduced costs
Increased whipped volume