2020-08-13 / test@t
Fried cod with mashed potatoes, dill mayonnaise and fennel greens
The classic table pair - fried fish and potatoes - is impossible to recognize after tuning. This fish does not smell like a canteen, but an expensive restaurant, although the recipe itself is not so complicated: it is only important to fry the cod well until it is crispy and golden brown and serve it with the most airy puree for contrast. And fennel greens and dill mayonnaise will add the piercing aroma of summer and fresh cut grass to the dish.
- butter -150 g
- fever - 600 g
- chicken egg - 4 pieces
- salt - 10 g
- fresh potatoes - 30g
- fennel greens -7 g
- vegetable oil - 1 l
- dill - 70 g
- French mustard - 15 g
- vinegar - 40 ml
- sugar - 40g
- shallots - 30 g
- potatoes - 300 g
- cream - 100 g
STEP-BY-STEP COOKING RECIPE
For mashed potatoes. Boil the potatoes, then wipe them through a sieve, whisk in the cream and butter, add some salt.
To make dill mayonnaise, make dill oil. Beat the dill in a blender on high speed with vegetable oil for 12 minutes. Then, using a hand whisk, pour a thin stream into the pre-ground yolk with French mustard, beat until a thick emulsion is formed.
For confit yolks. Place the yolks in vegetable oil and cook for 1.5 hours at a temperature of 75 degrees.
For potato chips: cut the potatoes into thin slices and fry in vegetable oil at 180 degrees.
For pickled onions. Cut the shallots into rings, fill with hot marinade, let cool.
Fry the cod in pre-melted butter until golden brown on each side, then bake in the oven at 180C until tender, about 15 minutes.
For Dutch sauce: in a water bath we brew 2 yolks with the addition of 20 ml of water, then add melted butter in a trickle, without stopping to work with a whisk. Finally, add lemon juice, salt and cayenne pepper.
Put all the ingredients on a plate, top with pickled onions, potato chips and fennel herbs.