Mashed potatoes with garlic, cod cream espuma


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


  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.

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