Crispy Cod Cheeks with Foamy Hot Tartar Sauce

For 4 people

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 12 beautiful fresh cod cheeks
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon Espelette pepper
• 1 black lemon
• 1/2 teaspoon of Fleur de Sel
• 1 teaspoon of fresh lemon juice
• 1 Tablespoon of Extra Virgin Olive Oil
• 1 Tablespoon quality vegetable oil
• 1 egg yolk
• Japanese Panko (Japanese bread crumb)

Sauce:

• 1/2 cup chicken broth
• 1/3 cup dry white wine
• 1 Tablespoon of unsalted butter
• 1 1/2 teaspoon White Vinegar
• 1/2 Tablespoon of very finely chopped fresh shallot
• 1 teaspoon of very finely chopped capers
• 1/2 Tablespoon Relish Pickles, very finely chopped
• 1/2 teaspoon Soy or Corn Starch
• 1/2 teaspoon Agar Agar Powder
• A pinch of Salt and Pepper
• 2 oz Crème fraiche
• 1/2 Tablespoon finely chopped fresh dill
• 1/2 teaspoon Dijon mustard
• 1 teaspoon of honey

Preparation of the Cod cheeks

In a bowl, place all the ingredients (except the black lemon and the egg yolk), gently mix everything with a spoon, then add the cheeks and mix again delicately by hand. Arrange the cheeks on a flat plate, lightly grate some black lemon over the surface of the cheeks. Set aside in the refrigerator.

In a large sauté pan, heat the vegetable oil over medium heat. In a flat plate, pour a small amount of Japanese panko. In a bowl, place the beaten egg yolk with a teaspoon of water, then quickly dip each cheek in the mixture, immediately transfer to the panko (on both sides), then place in the pan. Let brown for 3 to 4 minutes, turn over and let brown again for two minutes. Keep warm.

The Sauce

In a saucepan over low heat, put the butter and shallots, sweat them while stirring with a wooden spoon, do not let the shallots brown. Add the white wine and vinegar, stir everything and let it evaporate over medium heat until fully reduced. Gently pour in the broth while deglazing the bottom of the pan, add the capers, the relish, the mustard, the honey, the dill, mix well, then lightly salt and pepper. Let it cook for 4 to 5 minutes.

Using an extra-fine sieve, transfer a small amount of the sauce into a bowl in which you previously placed the starch and agar-agar. Mix everything well using a small whisk, then add the rest of the strained sauce and make sure there are no lumps. Return the sauce without the solids (set them aside) to the pan and continue to cook for 3 minutes while whisking vigorously. Add the cream, mix, and remove from heat. Using a handheld immersion blender, quickly emulsify while incorporating as much air as possible so that the sauce begins to foam nicely.

Plating

On a serving plate, place a tablespoon of the solids from the sauce, spread in a 4-inch circle using the back of the spoon, then place three cod cheeks on top. Using a tablespoon, place a nice dollop of foam on top. With a microplane grater, lightly grate some of the fresh lemon peel over the dish, and lightly sprinkle with some dill.

But what to drink with Crispy Cod Cheeks?