This cooking method of brining, steaming and searing enhance the flavor and texture of the cod, preserving the moisture and tenderness, says chef Mile Pupovac.
Finishing with a hot saucepan and butter creates a lovely crust, adding richness from the butter and aroma from the herbs.
The pickled chanterelles introduce acidity and brightness, which cuts through the richness of the cod.
#cod #food #recipe
28 Comments
What’s the point at all the fanciness if you can’t have a hot meal when it gets to your table?
Fish and mushroom combo?
Never tried that before.
So after cutting the cod, is it a cold water soak, and then a room temperature rinse?
Does temperature matter for rolling the cylinder, preserving flavor, or preserving moisture?
Bruh
Dumb.
👩🍳🤔☝️go on!#😋👍😎😊
❤❤❤❤❤❤❤
My favorite cod poor man's lobster 🦞😋
Do they put gelatin on the fish to keep it together like that in the little round?
He sold me a scallop
Pretty shit.
like how this improve humanity by eating less and be tiered all day and not able to work 🤡
Deve ficar muito bom!!! 😊
관자 처럼 생겼다
Michelin chefs deserve every penny they get paid to have to make any of these plates more than once I couldn’t imagine it
300$ sir
“Why this scallop taste…like fish??”
Looks fab give me 15 of those pls
Merluzzo con due funghi….tutta scena. Qui non deve nemmeno preparare nulla di complicato, ma ti chiederà 1000 euro
One spoonful and Boom! plate empty
Then it gets shat out
Like a scallop. Fuk yeh!
Where’s the woke crowd at? This is COD and NOT a scallop. Lol
Has a very scandinavian feel.
ホタテ貝出せよ安っぽいなー。残念dishじゃないかよ。。
😋😋😋👍
O shit we had a similar cod dish at my old place
But the cream on the bottom was with jerusalem choke and the foamed sauce on top was a very simple but super rich cream sauce with chicken stock,
sounds like a weird combo but both the cod and chicken are incredibly versatile in all the right ways that the flavours just meld perfectly
Waste and excess