Cod cheeks with seaweed cream
2 servings
40 minutes
Cheeks with seaweed cream is a dish that reveals the gastronomic potential of marine cuisine. It combines the tenderness of fish cheeks, carefully prepared in a brine and fried in oil, with the rich creamy texture of seaweed. Fucus, caramelized with shallots and cauliflower, adds subtle sweet notes to the cream that harmoniously complement the fish broth. Serving with pickled gooseberries and goat beard compote adds an unexpected acidity and depth of flavor. Dill oil completes the composition with fresh herbal tones. This signature recipe reinterprets traditional marine ingredients, creating an exquisite and balanced dish that can be served as a centerpiece at a fine dining gathering.
1
Cut the cheeks from the cod head, remove the gills and eyes. Rinse with cold water, keep in the oven at 180 degrees until the head turns golden. Transfer to a pot, cover with water to submerge the head, bring to a boil over low heat and simmer for another fifteen minutes. Strain and add 5 grams of cold butter before serving.
- Cod head: 1 piece
- Butter: 20 g
2
Soak the cod cheeks in a 10% salt solution for eight minutes. Cook in vegetable oil at 65 degrees for eight to ten minutes.
- Vegetable oil: 100 ml
3
Blanch the fucus. Finely chop the shallots and cauliflower (can replace with fucus). Heat 15 grams of butter in a pot, add onion, fucus, and cauliflower. Caramelize and pour in fish broth. Keep on heat for half an hour, cool down, freeze. Churn twice in an ice cream maker and heat.
- Shallots: 1 head
- Cauliflower: 100 g
- Seaweed: 50 g
- Butter: 20 g
- Fish broth: 150 ml
4
Serve cheeks with cream of fucus, broth from cod head, pickled gooseberries, compote of goat's beard, and dill oil.
- Gooseberry: 5 piece