Cod Escabeche Brandade With Lemon Tempura & Truffle Emulsion | Gordon Food Service
Pickling or escabeche is another way to preserve and incorporate a flavorful punch to raw foods, learn more from our experts here!
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Cooking tools:
- Half hotel sheet pan
- Plastic wrap
- Nonreactive pot
- Robot coupe
- Slotted spoon
- Lined sheet tray
- Freezer
- Spoon
- Breading station
- Airtight container
- Metal mixing bowl
- Whisk
- Deep fryer
- Paper towel
- Blender
- Immersion blender
- Plate
- Cake tester
- Oven
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Parchment paper
- Colander
- Mixing bowl
- Refrigerator
- Tongs
Ingredients
- 6 oz Cod Filet, no skin
- 1 cup Olive Oil
- ½ cup Rice Wine Vinegar
- 4 oz Onion, peeled, no skin, julienned
- 4 oz Carrot, peeled, julienned
- 1 clove Garlic, peeled, sliced thin
- 2 qt Whole Milk, split milk between two procedures
- 4 oz Cooked Potatos, baked, no skin
- 1 ea Lemon, seedless
- ½ cup All Purpose Flour
- ½ cup Rice Flour
- ½ cup Corn Starch
- 2 ½ cup Soda Water
- 1 Tbsp Truffle Oil
- Pinch Salt
- Pinch Pepper, ground
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