Ingredients
Sweet potato
500g sweet potatoes
50g nut butter
30g brown sugar
Salt
Piment d’espelette
Pickled mini figs
200ml red grape juice
Ground Szechuan pepper
Sambal Manis
Maple syrup
Mini figs
Veal jus
Veal bones
Butter
Salt
Celery stalks
Pepper
Onion
Bay leaves
Tomato scraps
Red wine
Madeira
White wine
Coffee jus
Coffee beans
Icing sugar
Cod
1 cod
To serve
Fried chorizo cubes
Coriander cress
Sweet potato slices
Sweet potato sticks
Method
Sweet potato
Peel the sweet potatoes, cut into slices and place on a baking tray greased with nut butter. Sprinkle with sugar and salt, cover with tin foil and cook for 45 minutes at 180C. Then mix in the Thermomix until it’s a fine cream and season to taste.
Veal jus
Chop the veal bones, roast them in a large frying pan at 220C until golden brown, then take out and tap them off. Clean the frying pan, place the bones back in the pan with some butter, salt, onion, tomatoes and celery stalks and continue to roast in the oven. Remove the fat and continue to deglaze with red wine, white wine and Madeira. Repeat 5-6 times until the bones are nicely glazed. Put the bones into a large pot and add Grand Jus, pepper and bay leaves and let cook for half a day. Strain and keep cool.
Coffee jus
Caramelise the coffee beans with icing sugar at 200C in the oven, the place in the veal jus and let infuse for 20 minutes.
Cod
Take off the skin and filet the cod, then cut into shape, sprinkle with olive oil and tightly roll in cling film. Cook in a Julabo for 7 minutes at 64C. Season with salt before serving.
Images © René Riis