Hot Black Truffle Gelatin With Cod Skin

By corlear

Ingredients

• For the cod stock:
• 4 cod tails (4 oz each), soaked to
• remove the salt.
• 1 3/4 cup water
• salt
• For the hot cod gelatin:
• 1 3/4 cup cod stock (see previous step)
• pinch powdered agar-agar
• For the black truffle gelatin:
• 3/4 cup black truffle juice
• pinch powdered agar-agar
• For the garlic oil:
• garlic
• virgin olive oil
• To finish:
• 1/4 cup pasteurized egg yolk
• 12 baby almonds, peeled

Details

Servings 4

Preparation

Step 1

For the cod stock:
1. Scraping the scales off the cod, making sure you do not break the skin.
2. Separate the skin from the flesh and place the skin between wax paper.
3. Boil the cod flesh in 1 ¾ cup of water.

For the hot cod gelatin:
1. Season the cod stock with salt and mix with the agar-agar.
2. Stirring continuously, bring to the boil over a medium heat.
3. Remove from the heat and whisk.
4. Leave to set in a plastic dish that is at least ½" deep.

For the black truffle gelatin:
1. Season the black truffle juice with salt and then mix with the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat.
3. Remove from the heat and whisk.
4. Place 3 tbsp of truffle juice in each of the 4 small deep dishes. Leave to set in the fridge for at least 2 hours.

For the garlic oil:
1. Blanche the garlic three times, starting with cold water, freshen and peel.
2. Cover with virgin olive oil and crystallize them for 2 hours. Leave to marinade for 6 more hours.

Final Steps & Preparation:
1. Cut the hot cod gelatin into 2/3" x 3" rectangles.
2. Heat the dish with the truffle gelatin in the salamandra for 5/6 seconds, place the rectangle of hot cod gelatin in the center of the dish and heat it for 10 seconds.
3. Arrange the cod skin, which should be stretched out and previously brushed with the garlic oil on both sides, on top of the cod gelatin.
4. Briefly heat for the last time to warm the cod skin through.
5. Sprinkle the egg yolk around the cod skin and place three baby almonds around the skin.