Cod Terrine with Smoked Mashed Potatoes, Red Capsicum Oil and Pickled Mushrooms

The food at wd~50 is a work of art produced by the culinary genius Wylie Dufresne. The following recipe from Wylie uses sous vide, molecular gastronomy, dehydrating and smoking. It blends raw and cooked, hot and cold, piquant and earthy—it’s an absolute showstopper and downright delicious. This is the perfect dish to serve at a dinner party because, although the fini