Ingredients
Fish
240gcod fillet
50g beurre noisette
Green parsley cream
250g parsley
2 tspcrème fraîche
Salt, pepper, nutmeg
Parsley root purée
600gparsley roots
1lchicken stock
Salt
Gnocchi
300g parsley root purée (from earlier)
0.7g calcic
Algin water
1lwater
7g algin
Snails
12cleaned snails
25g butter
1 tspchopped parsley
2g garlic
Salt, lemon zest, pepper
Lemon slivers
6pealed lemons in sugar syrup
Parsley roots
2 parsley roots
Smoked olive oil
Gremolata
2 tbspcrispy breadcrumbs
1 tbsp finely chopped parsley
1 tspfinely grated lemon zest
1g garlic
Maldon salt, pepper, a splash of olive oil
Method
Fish
Vacuum-seal and cook the cod in a bain-marie at 62°C for around 12-14 minutes until it has reached a core temperature of 44°C.Cut the vacuum bag open and carefully break the fish into large flakes.
Green parsley cream
Blanch the parsley in lots of salt water until very soft. Quench in ice water and drain well.Add the blanched parsley to the blender with a splash of blanching water and mix until smooth.Add the crème fraîche and season to taste.
Parsley root purée
Cook the parsley roots with the chicken stock until very soft and then sieve. Mix into a smooth purée with some of the stock and season to taste.
Gnocchi
Mix these two ingredients together and add some calcic. Pour into a soda siphon with a lid and leave to stand for 30 minutes.
Algin water
Mix these two ingredients and leave to stand. The algin water must not contain any bubbles.To finish, put the nozzle of the soda syphon into the algin water and squirt long, even lines.Cut the gnocchi into evenly sized pieces using scissors. Leave to stand for 2-3 minutes and rinse briefly.Heat them up in the stock with some white parsley purée.
Snails
Sweat the cleaned snails in butter, then add the garlic and some salt. Add the parsley and use the lemon zest to flavour.
Lemon slivers
Vacuum-seal and leave to soak in the bag for three hours.Then place in nitrogen and chop into small pieces.
Parsley roots
Wash the parsley roots well and slowly cook half way through on the grill.Put the parsley roots into a vacuum bag with the smoked olive oil.Cook in water until soft, cut into slices and fry gently in oil and butter until golden brown.Garnish with parsley cress.
Gremolata
Mix all ingredients together and season to taste.