EARL GREY TEA INSPIRED COD WITH FENNEL

Methods and Directions

• Vacuum the ingredients together. Then, infuse them in an oven at 60C for 2 hours.
• When it has cooled down, put it through a sieve.
• Note: Grape oil is used because it has a neutral flavour.

• Clean and cut the cod into pieces 2cm thick pieces.
• Salt the cod and place in a vacuum bag with the Earl Grey oil. Marinate this for a day in the fridge.
• Prepare a piece of cling foil on the bench and place the cod on top.
• Make a tight roll and put a knot at both ends. Put in an oven at 50C. Then, pierce a core temperature meter into one of the rolls. The core temperature needs to be 47C.
• Let it cool down, then cut it into slices of 0.5cm

• Cut the fennel into small pieces and cook in boiling water, al dente.
• Put this in the thermo blender and puree at 60C.
• Put the purée through a sieve to get a smooth fennel purée.

• Vacuum the ingredients together. Then, infuse this in an oven at 60C for 2 hours.
• When it has cooled down, put it through a sieve.

• Put all the ingredients together into the thermo blender and cook to 80C.
• Prepare a tray with foil. Pour the flan into the tray at 1cm thickness.
• Put this into the blast chiller and cut them to 7.5cm X 2.5 cm.
• It is important that the fennel flan has a nice colour.
• Cook it for a short period and keep it at 60C. This way, it keeps a light green colour.
• Note: Iota is made of red algae. With it, you can produce a soft, elastic gel. It can also make hot gelatin.

• Vacuum the ingredients together.
• Infuse this in an oven at 60C for 2 hours.

• It is important that you use natural vinegar. Other types of vinegar will make your mayonnaise too acidic.
• Add the mustard, egg, vinegar and salt into a mixing bowl.
• Then, mix them together using a hand blender. Pour the oil gradually into the rest of the mixture. It will then start to thicken up like a normal mayonnaise. Put the mayonnaise into a piping bag.

• Vacuum the ingredients together.
• Then, infuse this in an oven at 60C for 2 hours.

• Vacuum the ingredients together.
• Then, infuse this in an oven at 60C for 2 hours.
• When it has cooled down, put it through a sieve.

• With the Hobart or by hand, make elastic dough.
• Place this in cling foil and let it rest in the fridge for at least 2 hours.
• Roll the dough thinly on your bench using a rolling-pin.
• Cut the dough to 8cm by 3cm pieces, and place it on a baking tray with a silicone mat.
• Bake the biscuits in an oven at 180C for approximately 15 minutes.