Cod and sea crab, mousseline, Terrincho cheese, bimi and citrus fruits

By Diogo Noronha
1 h 4 raciones
Difficulty: 
Media

Ingredients

6 cod loins of 140 g each
500 ml of extra virgin olive oil
4 cloves of garlic
3 fresh bay leaves

TURBOES

  • 100 g baby turnips
    20 g mint
    10 g unsalted butter

BIMI

  • 200 g bimi
    50 g extra virgin olive oil
    10 g salt

ONION VINAIGRETTE

  • 200gr pasteurized egg yolk
    30gr Dijon mustard
    10gr salt
    10gr sherry vinegar
    200 ml onion oil

KUMQUATS

  • 10 kumquats
    200 g sugar
    200 g salt
    200 g sugar syrup

TERRINCHO CHEESE MOUSSELINE (PARMESAN SUBSTITUTE)

  • 250gr pasteurized egg yolk
    200gr clarified butter
    10gr salt
    100gr sherry vinegar
    100gr shallots
    12gr tarragon
    200gr white wine.

Clean the cod loins of bones, cover with virgin olive oil, add the garlic cloves and bay leaves. With a thermometer, bring the olive oil to a temperature of 65º and leave to confit for 30 minutes.

Turnips:

  • Blanch for 40 seconds and quickly and briefly dip the baby turnips in cold water. In a frying pan over low heat, sauté the turnips in butter with the mint leaves until golden brown.

Bimi:

  • Arrange 50 g of bimi per plate, blanch and dip quickly and briefly in cold water. When ready to serve, sauté with a little salt and olive oil immediately before serving.

Onion vinaigrette:

  • Season the egg yolk with the mustard, sherry vinegar and salt in a bowl. With the help of a blender, emulsify adding little by little the oil until a smooth and silky texture is obtained.

Sea beef:

  • Use 30 g of lean crab meat per cod loin. Remove all the small bones well and season with the onion vinaigrette.

Kumquats:

  • Pierce the kumquats and let the salt and sugar harden for 48 hours. After that period of time, clean the kumquats well and preserve them in sugar syrup. Cut into slices and set aside for plating.

Terrincho cheese mousseline (Parmesan substitute)

  • Add the shallots, white wine and tarragon and reduce to 1/3 of the initial amount. Add the wine reduction, without the tarragon and the shallots to the egg yolks. Slowly emulsify the clarified butter in a bowl in a water bath until it reaches a creamy consistency. Add the vinegar and salt and set aside.

Parmesan Crisps

  • Gratin the cheese on an uneven surface, place on a silicone mat and bake at 160º until crisp.

Diogo Noronha

I see values at the core of Bergner which reflect my own, ones that guide me on a daily basis both professionally and personally. Obviously, I have to mention the innovation and capacity of...

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