Crispy fish skin, salt cod brandade, oyster emulsion
by
- Canapé
- Medium
- makes 24
- 1 hour 15 minutes
PT1H15M
Looking for a canapé that will impress? Look no further than this elegant arrangement from Lee Westcott, in which fish skin is adorned with dots of oyster emulsion and smoky puréed cod. If you don't want to use cod for this fish skin canape recipe, try salmon, sea bass or trout
Ingredients
Salt cod brandade
- 500g of salt cod fillet , soaked
- 2 onions , thinly sliced
- 12 black peppercorns
- 5 sprigs of thyme
- 4 bay leaves
- 7 garlic cloves , thinly sliced
- 500ml of milk
- 6 bronze gelatine leaves, soaked
- 500ml of double cream, semi-whipped
- 50g of butter
- salt
- pepper
Oyster emulsion
- 3 oysters , juice reserved
- 2 egg yolks
- 20ml of white wine vinegar
- 10g of Dijon mustard
- 1/2 bunch of dill , picked and chopped
- salt
- pepper
- 1 lemon , for juice
- olive oil, or dill oil
Crispy fish skin
To serve
- dill , sprigs
- smoked paprika
Equipment
- Deep fat fryer
- Blender
- Piping bag and fine nozzle
- Smoking gun
- Drum sieve
- Squeezy bottle
- Dehydrator
- Thermomix
Method
1
Begin by submerging the salt cod in cold water, then place in the refrigerator for 24 hours, changing the water 3 times as it soaks. Then, use a smoking gun to give the fish a lightly smoked flavour
- 500g of salt cod fillet , soaked
2
To prepare the brandade, place a pan over a medium heat and add the butter. Once melted, add the onion and cook for 3-4 minutes with the peppercorns, thyme, bay leaves and garlic. Cover and cook until the mixture sweats but is not coloured
- 2 onions , thinly sliced
- 50g of butter
- 12 black peppercorns
- 5 sprigs of thyme
- 4 bay leaves
- 7 garlic cloves , thinly sliced
3
Add the milk, bring to a simmer and add the cod. Cook for 2 minutes, or until the cod is just cooked
- 500ml of milk
4
While still warm, add to a blender with the soaked gelatine and blitz to form a very fine purée. Pass through a fine sieve or drum sieve, pressing firmly to extract all of the flavour
- 6 bronze gelatine leaves, soaked
5
Transfer the purée to a metal bowl and place over an ice bath, stirring from time to time. Once almost set, fold in 2/3 of the semi-whipped cream, then taste the mix to check the flavour. Add a little more cream, ensuring the flavour of the cod is not lost or diluted. Season to taste and leave to set over the bowl of iced water
6
Preheat a steam oven to 100°C/212°F
7
To prepare the fish skins for frying, first clean the skins with a knife, ensuring all of the scales have been removed. Wash, pat dry and lay on baking sheets. Steam for 6 minutes, then use a fork to prick holes in the skins and dry out in a dehydrator until crisp
8
For the oyster emulsion, blend all of the ingredients (except the oil) in a Thermomix for 2 minutes, then slowly pour in the olive oil or dill oil until you achieve a thick emulsion. Season with salt, pepper and lemon juice and store in a squeezy bottle until required
9
Before serving, deep-fry the skins, moving them around frequently in the fryer. Drain on kitchen paper and season with salt
10
Transfer the cod purée into a piping bag with a 0.5cm nozzle, then pipe small dots onto the fish skin, repeat with dots of the oyster emulsion and garnish with smoked paprika and dill. Serve immediately
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Crispy fish skin, salt cod brandade, oyster emulsion
