Mashed potatoes with garlic, cod cream espuma

Ingredients

For the cream foam

• 100 g of cod
• 3 cl of whole milk
• 4 cl of whole liquid cream

For the mashed potatoes

• 6 potatoes (spunta, bintje, anoe, agria, marabel or caesar)
• 2 cloves garlic
• 2 tablespoon(s) of olive oil

For the parsley oil

• 1.5 bunches of parsley
• 4 tablespoon(s) of olive oil
• 1 clove of garlic

Preparation

1. In a saucepan, cook the cod cut into pieces with the milk and cream for 10 minutes. Salt and pepper with a grinder. Mix. Pass the mixture through a strainer and leave to cool. Pour into a siphon and impact with 1 gas cartridge. Refrigerate the siphon upside down until serving.

2. For the mashed potatoes: in a saucepan of cold salted water, cook the potatoes with the peeled and pressed garlic cloves for 30 minutes. Drain them, peel them. Mash the potatoes using a fork and combine them by adding the olive oil. Adjust the seasoning with salt and freshly ground pepper.

3. Then make the parsley and garlic oil: strip the parsley leaves. Peel the garlic clove. Mix everything with the olive oil.

4. Divide the mashed potatoes into six glasses, then add a little cod espuma to each and drizzle with parsley and garlic oil.