Cod In Lemon And Orange Leaves, With Potatoes In Emulsion

Preparation:

Preparation: Cut the cod fillet into 4 equal slices, wrap each slice with 1 lemon and 1 orange leaf. Put the wrapped fillets in a copper pan, add the vegetable stock and the olive oil; bake at 180 degrees for 7 minutes. Clean the potatoes, make spheres with the corer then boil, and set aside. Presentation and finish: Arrange the cod fillet on the plate, emulsify the remaining liquid in the cooking pot with the olive oil, until a creamy consistency is reached. Season the potatoes and the salad with the cod emulsion and arrange next to the fillet.