- 2 cod fillets
- 50 g / ¼ cup grated parmesan
- 50 g / ¼ cup fine breadcrumbs
- 60 g / 4 tbl Bordier Roscoff onion butter
- 1 knob salted butter
- Olive oil
- 2 pinches curry powder
- 30 cl / 1 1/3 cups whipping / single cream
- 2 tbl fried onions
- 2 parsnips
Prepare a parsnip mash. Cook the parsnips in salted water, then blend with a bit of cream and the knob of butter.
Prepare the foam. Warm the cream in a pot with 10 g / 2 tsp of onion butter and the fried onions. Let infuse, then filter and pour into a siphon. Before serving, warm the siphon in a bain marie.
Place 2 pieces of cod in a baking dish, lightly salt to firm up the fish, and refrigerate.
Mix the breadcrumbs, 50 g / 3 1/3 tbl onion butter, and the parmesan. Mix to smooth out and shape into a ball. Pour the mixture on to parchment paper. Top with a second piece of paper. Roll out until 2-3 mm thick or a very thin rectangular sheet. Refrigerate 45 min.
Once chilled, slice bands equal to the length of the cod fillets and top the fillets with the breadcrumb bands.
Bake at 180°C / 350°F 15-20 min. depending on the thickness of the fish.