Ingredients

Fish

240g cod fillet

50g beurre noisette

 

Green parsley cream

250g parsley

2 tsp crème fraîche

Salt, pepper, nutmeg

 

Parsley root purée

600g parsley roots

1l chicken stock

Salt

 

Gnocchi

300g parsley root purée (from earlier)

0.7g calcic

 

Algin water

1l water

7g algin

 

Snails

12 cleaned snails

25g butter

1 tsp chopped parsley

2g garlic

Salt, lemon zest, pepper

 

Lemon slivers

6 pealed lemons in sugar syrup

 

Parsley roots

2 parsley roots

Smoked olive oil

 

Gremolata

2 tbsp crispy breadcrumbs

1 tbsp finely chopped parsley

1 tsp finely grated lemon zest

1g garlic

Maldon salt, pepper, a splash of olive oil

 

Method

Fish

Vacuum-seal and cook the cod in a bain-marie at 62°C for around 12-14 minutes until it has reached a core temperature of 44°C. Cut the vacuum bag open and carefully break the fish into large flakes.

 

Green parsley cream

Blanch the parsley in lots of salt water until very soft. Quench in ice water and drain well. Add the blanched parsley to the blender with a splash of blanching water and mix until smooth. Add the crème fraîche and season to taste.

 

Parsley root purée

Cook the parsley roots with the chicken stock until very soft and then sieve. Mix into a smooth purée with some of the stock and season to taste.

 

Gnocchi

Mix these two ingredients together and add some calcic. Pour into a soda siphon with a lid and leave to stand for 30 minutes.

 

Algin water

Mix these two ingredients and leave to stand. The algin water must not contain any bubbles. To finish, put the nozzle of the soda syphon into the algin water and squirt long, even lines. Cut the gnocchi into evenly sized pieces using scissors. Leave to stand for 2-3 minutes and rinse briefly. Heat them up in the stock with some white parsley purée.

 

Snails

Sweat the cleaned snails in butter, then add the garlic and some salt. Add the parsley and use the lemon zest to flavour.

 

Lemon slivers

Vacuum-seal and leave to soak in the bag for three hours. Then place in nitrogen and chop into small pieces.

 

Parsley roots

Wash the parsley roots well and slowly cook half way through on the grill. Put the parsley roots into a vacuum bag with the smoked olive oil. Cook in water until soft, cut into slices and fry gently in oil and butter until golden brown. Garnish with parsley cress.

 

Gremolata

Mix all ingredients together and season to taste.

 

Read more about Martin Klein here.