Cod Escabeche Brandade With Lemon Tempura & Truffle Emulsion

Brandade:

1. Prep and weigh all ingredients.
2. Place the cod fish in a half hotel sheet pan, set aside and bring to room temperature till the next step.
3. In a medium nonreactive pot, place the olive oil, onions, carrots, and garlic (escabeche liquid) and bring to a simmer for 4-6 minutes.
4. Pour the escabeche liquid over the fish and cover the entire pan with plastic wrap, and store in the fridge till use.
5. In a medium nonreactive pot, place in the milk and cooked potato and bring it to a simmer.
6. Take the cod out of the escabeche liquid and pat dry, then place the fish in the pot with the milk and potato.
7. Strain the entire product, do not discard the cooking liquid, we will need it to proceed.
8. In a robot coupe, place the cod, potatoes, and a small amount of the cooking liquid, and pulse till you achieve a paste, if the mixture is too lumpy add more of the milk and continue.
9. Make quenelles with the brandade mixture with two spoons set the quenelles on a lined sheets tray, and freeze.
10. Set up a standard breading procedure table. Flour, egg wash, breadcrumbs and bread the brandade. Once breaded, freeze till use.

Tempura Lemon Rings:

1. Slice the lemons into thin ‘wheels’ removing all seeds along the way. Place in a container till use.
2. Setting up the tempura solution, in a medium metal mixing bowl. Place the flour, rice flour, and cornstarch and mix well, add the soda water you want to achieve a thin lace batter consistency.
3. Dipping the lemon rings in the batter and frying them till golden brown, remove from oil, and sprinkle salt on them, and let them drain till use.

Truffle Emulsion:

1. In a small nonreactive pot. Place milk in the pit and bring to a simmer.
2. Transfer the simmering milk to the blender, turn the dial to number 3 and let it blend, while it is blending, drizzle in the truffle oil and salt.

Plating:

1. Heat the truffle emulsion, till you achieve a simmer, using a stick blender on high, you want to incorporate air into the emulsion to create bubbles. Once created use a spoon and place the emulsion onto the plate of your choice.
2. Place the brandade in the fryer till crispy and golden brown (make sure to check the middle of the brandade with a cake tester to make sure it is hot) if not place the brandade into an oven for a few minutes to warm the center. Once hot, place the brandade on top of the emulsion.
3. Place the lemon rings into the tempura mixture and fry till crispy and golden brown. Place on top of the brandade.
4. Serve, and eat.