Cod in Seaweed with Black Mashed Potatoes and Pickled Chanterelles
Main Dishes • Kazakhstani
Description
For the seed chips, take 100 ml of water, 15 grams of starch, and 50 grams of sunflower seeds. Cook until thickened, then spread in a thin layer on a silicone mat and place in an oven preheated to 160 degrees for 5 minutes.
Ingredients
- Cod fillet 25 oz
- Kombu Seaweed 5 oz
- Salad Potatoes 10 oz
- Butter 5 oz
- Squid Ink Pasta 0 oz
- Pickled Chanterelles 5 oz
- Cress salad to taste
- Salt to taste
- Water 5 fl oz
- Starch film 0 oz
- Sunflower Seeds 0 oz
Step-by-Step Guide
Step 1
Soak the kombu sheets in cold water for 10–15 minutes, then rinse them well under cold running water. Cut them in half lengthwise.
Step 2
Lay two strips of seaweed crosswise, and wrap each piece of cod in them. No need to salt or pepper. Bake at 355°F for 20 minutes.
Step 3
For the mashed potatoes, mash hot boiled potatoes with butter and squid ink. Season with salt.
Step 4
Arrange the mashed potatoes and cod on a plate. Garnish with chanterelles, herbs, and seed chips.
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