Hey guys! Today I’m going to show you how to make a beautiful cod dish with a mushroom duxelles, a mushroom broth, a tapioca crisp and some glazed & crispy kale. Enjoy guys!
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My kitchen equipment:
Small kitchen blender:
Favorite saucepan:
Microplane grater:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Wüsthof sharpening steel:
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Enjoy making these recipes!
Ingredients for the cod:
46 degrees Celsius for 26 minutes
Ingredients for the tapioca crisp:
1 liter of water
8 grams of salt
140 grams of tapioca
Ingredients for the duxelles:
400 grams of mushroom
1 sweet onion
3 grams of salt
3 springs of thyme
15 grams of sushi vinegar
100 grams of vegetable stock
Ingredients for the mushroom broth:
600 grams of mushroom
100 grams of shallot
5 grams of salt
50 grams of sushi vinegar
150 grams of white wine
6 springs of thyme
4 bay leaves
20 black pepper grains
2 liter of water
Ingredients for the black garlic cream:
30 grams of black garlic
35 grams of sushi vinegar
35 grams of egg white
3 grams of salt
150 grams of neutral oil