How this dish came about so I cannot say. At least, I still had some chive cream in the fridge and it had to either go on or go. But you would say there are still some steps between that fact and this dish…

It turned out really well because it turned out to be a really delicious dish! The flavors of black garlic and chives complement each other nicely and match very well with the fish. To be fair, it is a laborious dish. Fortunately, you make more of the components than you need, so you can use that again later. This is how I used the aubergine creamème also in combination with a Wellington…

To work!

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Cod with chives and black garlic

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Course: Appetizer, Main courseDifficulty: Average

Portions

persons

Tools:
– Food processor/blender
– 2 squeeze bottles
- Blender
– silicone mold
– Sous vide set

Ingredients

For the aubergine creamème
2 aubergines
2 tsp dried Italian herbs
20 gr egg white
0,5 tsp black garlic puree
1 gr xanthan gum
sunflower oil
For the chive creamème
chive oil
1 egg white
10 ml sushi vinegar
20 gr yogurt or skyr
For the parmesan cookies (a large stock)
1 egg
1 egg white
1 el olive oil
75 gr flower
50 gr melted butter
Parmesan cheese
For the celeriac
1 celeriac
50 gr butter
1 el olive oil
And further…
1 cod fillet
Black garlic beurre blanc
chive oil

Preparation

eggplant creamème
Preheat the oven to 180°C.
Halve the aubergines lengthwise and cut them crosswise.
Sprinkle with salt and pepper, then drizzle with some olive oil and sprinkle over the Italian seasoning.
Place them on a platter or in an oven dish and cover with aluminum foil; put in the oven for 1 hour.
Scoop the flesh from the aubergines and process in a food processor until smooth with the egg whites and xanthan gum.
Pour in the sunflower oil in a thin stream until you have a nice creamème have. Season with salt and pepper.
Pass this through a sieve and put in a squeeze bottle.
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.
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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!