Preview

Cod with mild curry, coconut milk with turmeric, lemony potato mousseline

Gluten free, Vegetables and Fruits, White fish

Tasty and flavourful, this dish will make you travel.

Note

We are using cod here but any kind of white fish will do the trick.

Ingredients

Recipe for 4

Cod

4 Unit(s)

Cod (150g)

1.50 Liter(s)

Fish fumet stock base

Broth

1 Liter(s)

Chicken stock

16 Berries

3 peppers

3 Berries

3 peppers

1 Berries

3 peppers

500 Berries

3 peppers

40 Berries

3 peppers

17 Gr

Cornstarch

Potato mousseline

900 Gr

Yukon gold potatoes

230 Ml

Milk

50 Gr

Butter

1 Unit(s)

Lime juice

4 Pinch(es)

Salt

Garnish and last touch

4 Tsp

Tobiko eggs

350 Gr

Shiitake mushroom

330 Gr

Edamame (soybeans)

1 Sprig(s)

Fresh cilantro

0.50 Unit(s)

Lemon zests

Preparation time: 45 min

Preheat your Oven at 400 °F

Prep

Broth

Get the chicken stock ready, keep it warm.

Mousseline

Peel the potatoes and keep them in cold water..

Garnish

Remove the stems from the shiitake, sauté the mushrooms in a hot pan with a little olive oil. Season.

In boiling water, blanch the edamame for 5 to 8 minutes. Drain them and peel them by delicately squeezing them between your fingers.
Broth

Add the curry paste, the combava leaves and the lemongrass. Leave to infuse off the heat for 20 minutes.

Add the coconut milk and the curcuma. Place back on the heat and simmer for 10 minutes.

Use some corn starch to thicken the broth, if too thick, use a little bit of water.

Season to taste.
Potato mousseline

C ut the potatoes en big chunks, you don't want them to cook to fast.

Put the cubes in cold salted water and bring to a boil.

Once you can easily pierce the potatoes with a knife, drain them and pass them through a food mill (or mash them as much as possible)

Add the milk, the butter and the lemon juice, season to taste.
Plating and last touch

In a shallow plate or a bowl, place a piece of cod in the middle and some edamame and some shiitake all around it.

Pour in a generous laddle of broth and sprinkle some coriander leaves. Lay a tablespoon of tobiko eggs over the cod.

In a small bowl, serve the potatoes with freshly grated lemon zest on top.