Cod with Mashed Potatoes and Garlic Sauce

Ingredients

• Cod fillet 20 oz
• Chickpea 0 oz
• Milk 0 qt
• Honey 5 oz
• Thyme 1 sprig
• Potato 20 oz
• Ocean salt 20 oz
• Garlic 5 oz
• Canned Lemons 5 oz
• Carrot 3 pieces
• Korean Black Garlic 6 cloves
• Cream 0 fl oz
• Vegetable Oil 0 fl oz
• Butter 0 oz
• Ramsons 0 oz
• Borodinsky Bread 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cook the chickpeas, which have been soaked for 12 hours, until tender.

Step 2

Combine one liter of milk, honey, thyme, and pepper, then pour this mixture over the cod and let it marinate for about an hour.

Step 3

Mix water with salt in a 10:1 ratio, and add a few slices of chili pepper. Rinse the cod to remove the first marinade and pour the salt solution over it. Let it sit for another hour.

Step 4

Place the potatoes on a bed of salt and bake in the oven at 390°F for 30-40 minutes, depending on the size of the potatoes and the characteristics of your oven.

Step 5

Remove the zest from the salted lemons and chop it into small cubes.

Step 6

Pour 200 ml of milk over the garlic and boil for 10 minutes, then drain the milk and rinse the garlic. Pour in the milk again and boil for another 10 minutes. Repeat this process one more time. Then rinse the garlic again, pour in 300 ml of milk, and bring to a boil. Transfer the garlic and milk mixture to a blender, add a clove of black garlic and the zest of a salted lemon, then blend until smooth. Pour the blended sauce into a saucepan, heat it up, and add 30 ml of cream.

Step 7

Pour 50 ml of vegetable oil over the remaining black garlic and blend with an immersion blender.

Step 8

Bring 250 ml of milk to a boil with 20 grams of butter. Cut the cooked potatoes in half, scoop out the insides with a spoon, and blend them in a processor with the hot buttery milk until smooth.

Step 9

Pat the marinated cod dry and fry it in a mixture of butter and vegetable oil until golden brown on both sides. Transfer it directly in the skillet to an oven preheated to 390°F for 3 minutes.

Step 10

Wash the young carrots thoroughly; there is no need to peel them. Slice them into rings. Combine the chicken broth with an equal amount of butter, then add the chickpeas and carrots. Bring to a boil for a couple of minutes, then turn off the heat and add the ramson.

Step 11

Place the purée on a plate, top it with the fish, and drizzle with garlic sauce. Arrange the warmed vegetables and ramson on the side, sprinkle with oil infused with black garlic, and finish with crumbs made from Borodinsky bread (slightly stale Borodinsky bread should be processed into crumbs).