Confit Cod
- 560 g Cod Back with skin slice to 4 pieces
- kosher salt as much as you prefer
- white pepper as much as you prefer
- 500 g clarified butter
- 200 g olive oil
- 1 chili chopped finely
- 2 cloves garlic chopped finely
- 1 star anis
- 30 g ginger chopped
Cognac Shellfish Bisque
- 1 fennel medium size
- 3 cloves garlic medium size
- 30 g butter
- 100 ml dry vermouth
- 20 ml cognac
- 200 g cherry tomatoes
- 1 pinch saffron
- 30 g ginger minced
- 1 star anis
- 1 pinch paprika powder
- 10 pods cardamom
- 800 ml shellfish stock
- 5 sprigs thyme
- 5 sprigs tarragon
- 1 lemon freshly juiced
- 1,5 tbsp chreme fraiche
- kosher salt as much as you prefer
Oyster Mushrooms
- 300 g oyster mushrooms
- 2 tbsp tomato paste
- black peppar as much as you prefer
- 100 ml olive oil
- 1 clove garlic
- 30 g butter