Cod ‘Yolk’, Sage Cream and Pea Shoots, Salt and Vinegar Rice

Cod Mousse

1. Bloom the gelatine in cold water. Seal the cod in a bag at full pressure, cook in a water bath at 50°C for 15 minutes. Bring the cream to a boil and heat the potato purée.
2. Put everything hot into a blender, add the gelatine and blitz to a smooth consistency. Allow to cool, then pipe into hemispheric