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Simon Rogan

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

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Preparation info
  • Serves

    6

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Cod Mousse

  • 233 g salted cod, rinsed
  • 200 g whipping cream

Method

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

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