CONFIT COD, OYSTER MUSHROOMS, COGNAC AND SHELLFISH BISQUE

Method

Pre-heat the oven to 100 degrees celsius and start with the mushrooms

1. Make a marinad out of all the ingredients
2. Marinate the mushrooms. Make sure they are well coated.
3. Set aside in a room temperature.

Move on to the bisque

1. Take a sauce pan and saute the fennel and garlic in butter
2. Deglaze with vermouth and cognac. Let the alcohol evaporate and the liquid to reduce a little bit.
3. Cut the cherry tomatoes and add them to the liquid.
4. Add saffron, ginger and all the spices and let it cook on medium heat for 30 minutes.
5. Once they are cooked, mash the cherry tomatoes with a back of a fork.
6. Add the shellfish stock and let it reduce further for 15 minutes.
7. Add tarragon and thyme and let it simmer for another 5-10 minutes.
8. Pass the liquid through the sieve.
9. Add the liquid to a clean sauce pan and whisk in the creme fraiche and lemon juice

For the fish:

1. Mince chilli, garlic, ginger and mix them in a deep metal bowl with cardamom and star anis
2. Put every piece of fish on its own cellofan
3. add salt and white peppar to the fish
4. Finely wrap the cellofan around the fish and cut small holes with a sharp pin or the head of a knife
5. Drop the wrapped fish pieces in the bowl with the clarified butter
6. Put in the bowl in the oven for 10-15 minutes
7. Take the fish out of the oven, remove the cellofan
8. Blowtorch the skin of the fish until it is nice and crisp.

Go back to the mushrooms

Take them out of the marinade and sautee until charred on the surface

To plate,

1. Take a deep bowl
2. Put the mushrooms on the bottom
3. Fish on top of the mushrooms, skin side up
4. Add the bisque up the surface of the mushrooms
5. Garnish with tarragon and thyme

Bon Appétit !