Salt Cod Espuma on Starchefs.com
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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.