Gastronomixs

Confit of cod in oil, potato salad, brandade, and vegetables pickled in lactic acid

Good preparation is essential, especially when cooking for large groups. When creating a composition for a banquet, you have to take many different matters into account. Carefully plan how much can be made during preparation and how many things need to be completed at service. Portion the components ahead of time, so that these only need to be arranged on the plates. Be sure to take warm preparations into account as well. This composition was created keeping all of this in mind and, with efficient preparation, can be easily prepared for 100 guests.

Confit of cod in oil, potato salad, brandade, and vegetables pickled in lactic acid

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Ingredients

1

kg

cod filet, skin removed

1

l

olive oil

 

 

salt and pepper

1

kg

bacalhau

2

 

cloves garlic

2

 

shallots

4

dl

cream

 

courgettes

200

g

pickle juice or pickled onion juice

75

g

butter

 

 

fine salt

 

 

lemon

10

 

organic baby carrots

200

g

pickle juice or pickled onion juice

75

g

butter

 

 

fine salt

 

 

lemon

1

kg

new potatoes, waxy

100

g

olive oil

150

g

smoked bacon

3

 

shallots, finely chopped

25

g

mustard

100

g

white wine vinegar

200

g

poultry stock

15

stalks

chives

 

 

salt

 

 

pepper

1

bunch

basil

1

bunch

parsley

1

bunch

tarragon

500

ml

olive oil

Preparation method: confit of cod in oil
  • Portion the cod and season to taste with salt and pepper.
  • Pat the cod fillet dry and seal in vacuum bags with the olive oil.
 Preparation method: bacalhau brandade
  • Leave the bacalhau to soak in cold water in the refrigerator for at least 12 hours. Change the water three times.
  • Gently fry the garlic and shallots in the olive oil, add the bacalhau and cream, and gently cook until done.
  • Mix the ingredients in a food processor and, if desired, thin it slightly with poaching liquid.
Preparation method: courgette ribbons pickled in lactic acid
  • To prepare the marinade, heat the pickle juice or pickled onion juice.
  • Add the butter.
  • Season to taste with salt and lemon juice.
  • Cut the courgettes into slices, blanch, and cool in ice water.
  • Place in a bowl with the marinade.
Preparation method: carrots pickled in lactic acid
  • To prepare the marinade, heat the pickle juice or pickled onion juice.
  • Add the butter.
  • Season to taste with salt and lemon juice.
  • Boil the carrots and peel them by hand.
  • Place in a bowl with the marinade.
Preparation method: potato salad with bacon
  • Wash the potatoes in plenty of water.
  • Cook in salted water until done. Peel the potatoes and cut into slices 2mm thick.
  • Finely dice the bacon (brunoise) into 5mm pieces. Fry the bacon in the olive oil until crispy.
  • Add the finely diced onion when the bacon is nearly crispy. Turn off the heat.
  • Add the mustard, vinegar, and stock.
  • Mix the potatoes with the vinaigrette.
  • Season to taste with salt and pepper.
  • Finish the salad with whole or chopped chives.
Preparation method: herb oil
  • Pluck the leaves from the herbs and blanch them for a few seconds in boiling water.
  • Immediately cool in iced water.
  • Squeeze the water from the herbs, roughly chop, and then blend together with the oil.
  • When the oil has been finely blended, strain it through a fine filter or fine-meshed sieve.
  • Season to taste with salt.
Finishing & presentation
  • Portion the potato salad using round cutters.
  • Portion the brandade on top of the potato salad.
  • Cook the cod sous vide at 60°C for approximately 40 minutes. You can also use a combi-steamer at the same temperature. 
  • Place the salads on plates.
  • Arrange the pickled courgette and carrots on the plates.
  • Remove the cod from the vacuum bag and place on some kitchen towel to absorb the excess oil.
  • Salt the fish with Maldon salt.
  • Place the fish on the plates and finish the dish with a little herb oil.

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