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oncewed_fishCrispy Skinned Cod with Citrus Foam

serves 4:

 1 bunch of dill, roughly chopped

1 bunch of tarragon, roughly chopped

1/4 cup extra virgin olive oil

salt and pepper to taste

1 pound of cod

1/4 cup lemon juice

1/4 cup cold water

1/4 teaspoon soy lecithin

maldon sea salt to finish

In a blender, combine the dill, tarragon, and oil.  Puree until well combined.  Season with salt and pepper to taste.  Set aside until time to serve.

With paper towels, pat-dry the fish completely.  Heat a nonstick pan on medium high heat.  Drizzle the skin of the fish with extra virgin olive oil and place skin side down in the pan.  Let sizzle until cooked ¾ of the way through.  Flip the fish and transfer to a serving dish.

In a shallow bowl, combine the lemon juice, cold water and soy lecithin.  Using a hand blender, blend the mixture until foamy.

Sprinkle the plate with the herb oil, top the cod with citrus foam and finish with maldon sea salt.

The Jewels of New York

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