EXTRA CRISPY COD SKIN🔥 Learn the technique from @mrniland the fish Guru and the author of ‚Fish Butchery’. 🐟🔪 1. Start with 50 ml ghee over a medium high heat 2. Bring the ghee to a light haze 3. Carefully place a 180g portion of fish away from you into the pan 4. Place the fish weight directly on top to start with 5. Inside the first minute, remove the weight, reorientate the fish to a new part of the pan and then reposition the weight so that half of it is supported by the side of the pan a

Steamed Cod, Caviar Salt, squid ink tapioca crisp to mimic crispy fish skin, a beautiful champagne vinegar cream sauce, chili oil and garlic flower and sautéed vegetable of asparagus, carrot and potato. A decent attempt to have white fish at minimum once a week. Special mention that the caviar salt that I had the privilege of trying as sample. This, in my opinion, is a progressive step toward sustainable cooking, never wasting ingredients and using techniques that prolong ingredients. Caviar is