ESPUMA OF THE SEA

Techniques: SIPHON WHIPPING 

INGREDIENTS 

  • 2 cups (470 ml) 35% cooking cream
  • 7 oz (200 g) cod, diced
  • 1 pinch saffron
  • 1 green onion, chopped
  • 1 garlic, chopped
  • salt and pepper to taste 
  • paprika to taste 

DIRECTIONS

In a pan, bring all ingredients to a boil except for the paprika. Cook on low heat for 15 minutes.
Pour the mixture through a sieve into the culinary whipper.
Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
Refrigerate for 30 minutes before serving.

SERVING SUGGESTION

Serve the espuma in verrines and sprinkle with paprika.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

ESPUMA OF THE SEA