Cod with chives and black garlic

Preparation

• chive creamème
• Use an immersion blender to mix the egg whites with the vinegar and yogurt.
• Add chive oil in a thin stream until you have a nice creamhave ème; like mayonnaise.
• Put this in a squeeze bottle.
• parmesan cookies
• Preheat the oven to 160°C.
• Beat the egg and egg white together and add the melted butter and flour.
• Grate in some Parmesan cheese, to taste.
• Stir until smooth and then add the olive oil.
• Spread this over the silicone mold and bake for 10-15 minutes until it is a nice, golden brown crispy cookie.
• Store the remaining batter in small portions in the freezer, so you always have it in stock.
• Celeriac
• Preheat the oven to 180°C.
• Cut two slices of about 1.5 cm thick and then cut out squares of about 6 cm.
• Bake these pieces in the butter and olive oil until golden brown and then continue cooking for 10 minutes in the oven, together with the shortening.
• Codfish
• Cut the cod into two pieces and sprinkle with some salt and (white) pepper.
• Roll up each fish tightly with cling film, put them in a vacuum bag and vacuum seal.
• Cook the fish at 45 . in 30 minutes°C.
• layout
• Start with the trickiest part: pipe a nice circle of the chive creamème on the plate. Make sure it is large enough to fit the cod.
• Place the celeriac slice in the middle and pour the beurre blanc around it.
• Drizzle some chive oil into the beurre blanc.
• Remove the plastic from the cod and pat the fish dry. Place it on a plate and pipe the aubergine cream here in a zigzag mannerème and then the chive creameme over.
• Place the fish on the celeriac, centered as best as possible.
• Place two parmesan biscuits on top of the fish to complete the dish.
• Enjoy your meal!