Cod with mustard and gherkin

Cut the cod into small pieces.

Mix all ingredients in a bowl.

Mix your batter with the cod chunks and fry at 180°C in sunflower oil.

Soak the gelatine in cold water.

Cut the potato into cubes and gently cook in water until tender.

Then cook dry.

Poach the cod until tender in the fish stock, then add the pre-soaked gelatine.

Put the potato with the cooked fish in the thermo blender and add the olive oil along with the crème fraîche, Culinaire Original and mustard.

Mix until smooth and season with salt, pepper and lemon juice.

Transfer the mixture to a piping bag and set aside cold.

Heat the brown butter under the heat lamp (about 60 degrees) in a tray.

Brine the cod to taste and refrigerate for 2 hours.

Place the cod in the brown butter tray and cook the fish in it until you can pull it apart in strips.

Be careful not to overcook the cod.

Lightly thicken the gherkin juice with a little xanthan gum, add the brunoise of gherkin along with the mustard oil, mustard seeds, parsley, olive oil and lemon zest.

Season to taste with salt and pepper.

Mix the oil with the aceto, yoghurt, egg white and anchovies and mix in a litre measuring jug using a hand blender.

While mixing, add the oil until a thick cream forms.

Season to taste with salt and pepper.

Transfer to a piping bag or spray bottle and put away in the fridge.

Mix the oil with the aceto, yoghurt and egg white with a hand blender.

While mixing, add the Cream and the juice of gherkins.

Put this mixture into a siphon with two cartridges.