search
Loading
|  home | feedback | help          
StarChefs
 
Chef Paul Liebrandt of Corton  New York, NY
Chef Paul Liebrandt of Corton
Corton
239 W Broadway
New York, NY 10013
(212) 219-2777
Salt Cod Espuma on Starchefs.com
+ Click image to enlarge
 

Salt Cod Espuma
Chef Paul Liebrant of Corton – New York, NY
Adapted by StarChefs.com
May 2009
Yield: 8 servings

INGREDIENTS

1 side Salt cod (soaked in water for 2 days)
10 peppercorns, toasted
6 cloves garlic, sliced thin
2 shallots, sliced thin
1200 grams milk
250 grams coconut milk
1 Idaho potato, grated with skin on
1 bunch parsley
4 sprigs thyme
one egg white
 4.5g versawhip
1.5g Xanthan gum

METHOD

Combine all ingredients in a pot, and cover with a cartouche. Bring up to a simmer very slowly until everything is cooked through and soft. Then chill in an ice bath  and let sit overnight in the refrigerator.

Pass through a superbag. Add the egg white, versawhip, and xanthan gum to 450g of the salt cod mix. Blend with a hand blender to emulsify. Strain into the whipper and charge with 2 N20 cream chargers. To serve warm, keep the mixture in a bain marie at 60c.

  1. Combine all ingredients in a pot, cover with cartouche
  2. Bring up and simmer  very slowly until everything is cooked through and soft.
  3. Chill in ice bath. Allow to sit overnight to infuse
  4. Pass through superbag.
  5. Add one egg white to 450g of salt cod mix, 4.5g versawhip, 1.5g Xanthan gum-blend with hand blender to emulsify
  6. Strain into whipper and charge with 2 N2O cream chargers
  7. To serve warm keep in bain marie at 60c.
 

 
 
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy