Steamed cod, coconut espuma, sweet and sour, and potato spaghetti

Name: Steamed cod, coconut espuma, sweet and sour, and potato spaghetti
Ingredients: 2 units.items Lemongrass; 1 units.items Shallot (chopped); 2 units.items Kaffir leaf; 1 l Coconut milk; 25 g Sushi vinegar; 90 g Pro espuma gold (per 1L); 0.5 units.items Lime (juice and zest); 20 g Red chili, sliced; 200 g Fennel on the mandoline; 35 g Vending machine sugar; 130 g red onion, sliced; 65 g Water; 100 ml Sushi vinegar; 300 g sweet potato; 150 g Egg white; 80 g cod; Fine salt; Pepper and salt; 3 units.items Bonken clean (large); Spices; 1 BBQ crunch

The firm texture of cod makes this beautiful piece of fish very suitable for steaming. The approximate cost per person is €1.88.

Ingredients

2units.itemsLemongrass

1units.itemsShallot (chopped)

2units.itemsKaffir leaf

1lCoconut milk

25gSushi vinegar

90gPro espuma gold (per 1L)

0.5units.itemsLime (juice and zest)

20gRed chili, sliced

200gFennel on the mandoline

35gVending machine sugar

130gred onion, sliced

65gWater

100mlSushi vinegar

300gsweet potato

150gEgg white

80gcod

Fine salt

Pepper and salt

1BBQ crunch

3units.itemsBonken clean (large)

Spices

Preparation

Sauté the lemongrass and shallot in the pan.
Deglaze with sushi vinegar and add the coconut milk.
Let simmer gently for about 15 minutes.
Add lime juice and zest.
Let cool and vacuum seal.
Let infuse in the refrigerator for at least 24 hours.
Strain and add the espuma, then blend well.
Transfer the mixture to the siphon and charge with 1 to 2 cartridges.

Heat the water with the sugar and sushi vinegar until the sugar is dissolved (do not boil).
Let cool (lukewarm).
Put all ingredients in a vacuum bag and vacuum seal.
Store in the refrigerator for about 12 hours before use.

Cook the sweet potato until done.
Blend in the blender with the egg white and spread the mixture thinly on a baking mat.
Cook for about 25 minutes at 100°C in a convection oven (to remove 100% of the moisture).

Clean the cod and cure in fine salt (80g cod per person).
Let stand in the refrigerator for about 10 to 15 minutes.
Rinse clean and leave in a kitchen towel in the refrigerator until service.
Steam the fish in a steam basket for about 2.5 minutes.
Season with pepper and salt afterwards.

Peel the Jerusalem artichokes and turn them into spaghetti using the vegetable slicer.
Put water in a container, place the spaghetti in it, and let stand for about 15 minutes.
Fry the spaghetti at about 180°C for about 3 minutes and sprinkle with herbs to taste.