Techniques: SIPHON WHIPPING
- 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
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.
Serve the espuma in verrines and sprinkle with paprika.