Ingredients
For the Cod and Nut Butter
- 1.5 kg cod, scaled
- 750 g Oldenburger Butter, unsalted
- pinch of sea salt
For the Potato Mousseline
- 2 kg floury potatoes
- 200 ml Oldenburger Fullcream Milk, 3.5% fat
- 150 ml Oldenburger Whipping Cream, 30% fat
- 200 g Oldenburger Butter, unsalted
- 1 tsp nutmeg, grated
- pinch of salt
- 100 g breadcrumbs
- 4 onions
- 300 ml seafood fond
- 20 g chipotle en adobo (see chef to chef tips)
- 5 g squid ink
- 20 g Oldenburger Butter, unsalted
- 1 tbsp brown sugar
- 500 g glassworts (see chef to chef tips) seafood fond
- 20 g Oldenburger Butter, unsalted