Cod with snails
Chef Martin Klein of Restaurant Ikarus at Hangar-7 in Salzburg shows you his recipe for this beautiful cod, snails, parsley and lemon dish...
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Cooking tools:
- Vacuum sealer
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- Instant-read thermometer
- Blender
- Soda siphon
- Fine-mesh sieve
- Grill
- Grill pan
- Kitchen scale
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- Kitchen shears
- Liquid nitrogen container
- Pot
- Saucepan
- Colander
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- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Tongs
- Plate
- Serving platter
- Vacuum bag
Ingredients
- 240g cod fillet
- 50g beurre noisette
- 250g parsley
- 2 tsp crème fraîche
- Salt, pepper, nutmeg
- 600g parsley roots
- 1l chicken stock
- Salt
- 300g parsley root purée (from earlier)
- 0.7g calcic
- 1l water
- 7g algin
- 12 cleaned snails
- 25g butter
- 1 tsp chopped parsley
- 2g garlic
- Salt, lemon zest, pepper
- 6 pealed lemons in sugar syrup
- 2 parsley roots
- Smoked olive oil
- 2 tbsp crispy breadcrumbs
- 1 tbsp finely chopped parsley
- 1 tsp finely grated lemon zest
- 1g garlic
- Maldon salt, pepper, a splash of olive oil
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