Golden Sunburst Cod recipes

### ☀️ The Components

* **Protein:** 2 Fresh Cod Loins (approx. 150g each), skin-on or off.

* **The Purée:** 4 large carrots (peeled/sliced), 1 shallot (minced), 25g butter, 100ml carrot juice, 1 pinch high-quality saffron threads.

* **The Foam:** 100ml lemon juice, 50ml water, 2g sugar, 1.5g soy lecithin powder.

* **The Coulis:** 1 red bell pepper (roasted and peeled), 1 tsp Sherry vinegar, salt.

* **The Garnish:** 4 thin slices of Lotus Root (fried until crisp), edible gold leaf, saffron threads, micro-coriander or pea shoots.

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### 👨‍🍳 Step-by-Step Execution

#### **1. Saffron-Carrot "Sun" Purée**

1. Sauté shallots in butter until translucent. Add carrots and saffron.

2. Pour in carrot juice (just enough to cover). Simmer until carrots are very soft.

3. Transfer to a high-speed blender. Blend with a cold knob of butter until perfectly smooth.

4. **The Fine Dining Finish:** Pass through a **fine-mesh chinois** (sieve). It should be thick, vibrant, and glossy. Keep warm in a squeeze bottle.

#### **2. Red Pepper Coulis (Accent Dots)**

1. Blend the roasted red pepper with vinegar and a pinch of salt.

2. Strain through a sieve. It should be a deep, sharp red to contrast the orange purée. Transfer to a precision dropper bottle.

#### **3. Citrus-Lemon Espuma (Foam)**

1. Combine lemon juice, water, sugar, and soy lecithin in a wide, shallow container.

2. Use an immersion blender at the surface to incorporate air. A thick, stable foam will form on top.

3. Let it "set" for 1 minute before using.

#### **4. Butter-Basted Cod**

1. Season cod with fine sea salt.

2. In a hot pan with a splash of oil, sear the cod for **3 minutes** on one side until a golden crust forms.

3. Flip the fish. Add a large knob of butter and a sprig of thyme.

4. **The Baste:** Tilt the pan and spoon the foaming butter over the fish for another **2–3 minutes** until the internal temp reaches **48°C**.

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### 🎨 Plating Guide: The "Celestial" Look

1. **The Sunburst:** Place a large dot of **Carrot Purée** in the center. Use a spoon or "swipe" tool to create a sunburst pattern, or place smaller "star" dots radiating outward.

2. **The Fish:** Place the **Golden Cod** directly on the central purée.

3. **The Contrast:** Pipe tiny, sharp dots of **Red Pepper Coulis** in the negative spaces between the purée stars.

4. **The Architecture:** Lean a **Lotus Crisp** vertically against the fish.

5. **The Luxury:** Use tweezers to place a single **Gold Leaf** flake on the center of the cod. Scatter 3–4 **Saffron Threads** over the foam.

6. **The Air:** Spoon the **Citrus Foam** delicately to the side of the fish, as if a cloud is touching the sun.

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### 💡 Pro Tip: The "Snap"

To make the **Lotus Crisps** perfectly flat and golden, fry them between two wire racks or mesh strainers. This prevents them from curling, giving you that ultra-modern, geometric look.