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. Cut squares of green apple jelly and place them on top of the fish. Pour celeriac and almond soup over the fish. Serve with chilled white wine (Grauer Burgunder) 4 x 150g fillets of thick salt cod Mallorcan-style fish with almond sauce | Fish and Seafood | DW | 10.
2017 250ml milk 1 Green apple 3. 5g agar-agar Recipe for salt cod with apple green jelly, in a light almond soup Blossoming almond trees ring in spring on Mallorca. Almonds themselves play a major role in local cuisine.
Acclaimed chef Marc Fosh shows how. Celeriac and almond soup 4 leaves of gelatine Fish and Seafood Mallorcan-style fish with almond sauce Green Apple Jelly (Overnight preparation) 1 head celeriac Heat the milk to between 65-70 degrees º c.
Slowly poach the cod fillets over a very gentle flame for 5 minutes until just cooked and translucent. (The milk should never be over 70 degrees so that the gelatine in the fish does not coagulate and dry out) Chop half a head of celeriac into cubes and mix with almonds and milk in heavy saucepan. Cook for about 15 minutes until celeriac is tender.
Liquidize the mixture in a food processor or with a mixer until smooth. Add 1 tablespoon of smoked olive oil.
Com/p/2ckQO Juice of 1 Lime 500ml milk, for poaching Bring to boil the juice of one green apple and 1 tsp of lime juice. Add the agar-agar and cook for 5 minutes more and remove from the heat. Soften the gelatine leaves in a little cold water for 1 minute and add them to juice.
Season with salt and pass through a fine sieve. Pour onto a large, flat tray to about 1cm thickness.
Salt cod with apple green jelly To Finish 2 handfuls of fresh almonds.