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Hollandaise:

Mix egg yolk with lemon juice, salt, wine reduction and water well.

Add butter and put in a water proof piping bag or zip lock bag. Boil at 75 °c for 30 minutes. Put in a siphon and charge with one creme charger. Shake well and keep warm at about 55°c

 

Broccoli puré:

Kut of the green tops of the broccoli and keep each one...

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Hollandaise:

Mix egg yolk with lemon juice, salt, wine reduction and water well.

Add butter and put in a water proof piping bag or zip lock bag. Boil at 75 °c for 30 minutes. Put in a siphon and charge with one creme charger. Shake well and keep warm at about 55°c

 

Broccoli puré:

Kut of the green tops of the broccoli and keep each one whole or cut in two if Very big. Chop the stem into small pieces.

Boil up water and salt, add baking soda and put in all the broccoli. Boil for 3 minutes, strain and mix in a blender together with the butter until smooth. Season with salt to your taste.

 

Salt the fisk on both sides with a thin layer of salt and let set for 10 minutes.

Heat up a frying pan with neutral oil to medium heat. Put in the cod and fry on one side until crispy (about 3-4 minutes). Add butter and when butter is melted turn the fish and fry for about 1 minute. If you have a thermopen/thermometer the cod should be 40-45°c in the center.

 

Plate up with broccoli steamed in butter or as i did with romanesco and broccoli cress.

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Ingredients 4 persons
  • 600 gram cod loin cut into 4 pieces
  • 50 gram butter
  • 1 broccoli
  • 150 gram butter
  • 2 liter water
  • 20 gram salt
  • 10 gram baking soda
  • 170 gram egg yolk
  • 40 gram lemon juice
  • 40 gram white wine reduction
  • 120 gram water
  • 5 gram salt
  • 300 gram unsalted butter.
Recipes. The Cook & Chef Institute