Whipped cod’s roe, hash brown.
Ingredients
Hash brown fingers
Piped whipped cods roe
Chives
Mixed cress
MOP
- Deep fry the hash brown pieces until golden brown
- Pipe the whipped cods roe on top as per the image and top with chives and mixed cress. Serve on a platter to share
Whipped Cods Roe
Ingredients
125g Smoked Cod’s Roe, soaked for 20 minutes and outer skin removed
15g Pasteurised egg yolk
5g Dijon mustard
32g Lemon juice
7g Confit garlic
65g Water
380g Rapeseed oil
MOP
- In the thermocoupe combine the first set of ingredients and blend until smooth
- Slowly stream in the rapeseed oil to form an emulsion as you would mayonnaise
- Once all the oil is combined the mix should be light an fluffy
- Remove the mix from the thermocoupe to a deli container and refrigerate for service
Waiters Notes
Whipped cods roe with crispy hash browns.
Allergies Gluten (traces from the fryer), Egg, Sulphites, Mustard