Baked Cod
with Gooseberry Hollandaise, Chervil Oil, Wild Garlic Powder, and Edible Flowers
Directions
Sous Vide Baked Cod
Lightly salt the cod and roll it tightly in plastic wrap to form a round shape. Cook in a water bath or steam oven at 60°C for 45 minutes. After cooking, season with fresh lemon juice and Maldon Salt.
Gooseberry Hollandaise
200g butter per egg yolk (2 if small). Melt the butter and set it aside until the pot is cool enough to hold without burning your hands. Whisk the egg yolk(s) with a couple of tablespoons of gooseberry syrup in a pan over low heat until fluffy. Gradually incorporate the butter, adding a little water if it becomes too thick. Season with salt and more gooseberry syrup if needed. Transfer to an espuma bottle for a light, airy sauce.
Chervil Oil
Blend 1 liter of neutral oil (rapeseed or sunflower), 250g spinach, and 200g chervil until smooth. Heat the mixture in a pot to 90–95°C, maintaining the temperature until the oil turns dark and aromatic. Strain and drain in a piping bag to remove water, keeping the oil in a squeeze bottle.
Wild Garlic Powder
Dry wild garlic in the oven at 70°C until completely dry. Blend into a fine powder.
Plating
Start with the airy hollandaise, drizzle chervil oil over gently, and sift wild garlic powder on top. Place the round cod fillet in the center, garnish with edible flowers and gooseberries.
