Ingredients

Sweet potato

500g sweet potatoes

50g nut butter

30g brown sugar

Salt

Piment d’espelette

Pickled mini figs

200ml red grape juice

Ground Szechuan pepper

Sambal Manis

Maple syrup

Mini figs

Veal jus

Veal bones

Butter

Salt

Celery stalks

Pepper

Onion

Bay leaves

Tomato scraps

Red wine

Madeira

White wine

Coffee jus

Coffee beans

Icing sugar

Cod

1 cod

To serve

Fried chorizo cubes

Coriander cress

Sweet potato slices

Sweet potato sticks

Method

Sweet potato

Peel the sweet potatoes, cut into slices and place on a baking tray greased with nut butter. Sprinkle with sugar and salt, cover with tin foil and cook for 45 minutes at 180C. Then mix in the Thermomix until it’s a fine cream and season to taste.

Veal jus

Chop the veal bones, roast them in a large frying pan at 220C until golden brown, then take out and tap them off. Clean the frying pan, place the bones back in the pan with some butter, salt, onion, tomatoes and celery stalks and continue to roast in the oven. Remove the fat and continue to deglaze with red wine, white wine and Madeira. Repeat 5-6 times until the bones are nicely glazed. Put the bones into a large pot and add Grand Jus, pepper and bay leaves and let cook for half a day. Strain and keep cool.

Coffee jus

Caramelise the coffee beans with icing sugar at 200C in the oven, the place in the veal jus and let infuse for 20 minutes.

Cod

Take off the skin and filet the cod, then cut into shape, sprinkle with olive oil and tightly roll in cling film. Cook in a Julabo for 7 minutes at 64C. Season with salt before serving.

Images © René Riis