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Servings 4

Equipment

  • Blowtorch

Ingredients
  

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