Battered cod with crisp vegetables on pea mousse
Portata: Second_course
Difficulty: Medium
Preparation time: 1 hour and a half
This was my first experiment with the siphon. Basic preparation is relatively simple, but you have to follow the right cooling time and above all remember to insert a fat like thickened (eggs, I used panna...in cream and cornstarch). If you want a lighter used soy lecithin. This is the most common technique for foams. You can retrieve the time using the siphoning. To do this you put the siphon in boiling water at a constant temperature of 60°.
Ingredients
- Cod fillets (one per person)
- 100gr of peas
- 10gr cornstarch
- 3 tablespoons Parmesan cheese
- 25 ml of cream
- A carrot
- A Zucchini
- 100gr flour
- 100 ml sparkling water
Instructions
- The first thing to prepare is the pea foam as it will cool down in the siphon in the fridge for an hour at least.
- Prepare a light sauce and pour peas
- Pour in the white wine.
- Dissolve the cornstarch into the cream and pour into a blender along with the peas.
- If you want to give him a fresh touch add some mint leaves.
- When you have a smooth, review in a pan for a minute and then pour it through a strainer in the plug. Let rest in the fridge.
- After about 40 minutes you can proceed to the next steps (so as to arrive at the right time with the foam).
- Pour the flour into a bowl and slowly pour in the water. If you want an effect similar to tempura used rice flour.
- Stir with a whisk quickly to get a frothy and smooth.
- Refrigerate for 5 minutes or leave it in a water bath with a bowl with ice. This serves to create a thermal shock, which is the secret to a great batter.
- Julienned carrot and zucchini. To have a better effect you can use a cheese grater.
- Breaded vegetables and throw a little at a time in a pan with plenty of oil seeds.
- Remove when they take a nice golden color. Add salt to taste.
- At this point take the fillets and divide them into 3 parts, so have some tidbits.
- Stir into the batter and butatteli in boiling oil. To understand the exact temperature, throw nellolio every now and then a pinch of flour when you see that flour FRY at the exact moment the butatte, then the temperature is just right.
- Brown well on all sides. Add salt to taste.
- Finally you are the funniest moment: take the siphon, loaded the cartridge and shake well for a couple of minutes.
- Mounted a wide spout, place the siphon straight onto the plate and crushed without leaving your dish. In this way the Jet will be homogenous.
- Place 3 pieces of battered cod and finish off with a dollop of fried vegetables.
