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Before starting this Cod Loin in a Potato Crust with Watercress Sauce recipe, make sure you have organised all the necessary ingredients for the sauce.
For the watercress sauce: In a saucepan, bring water to a boil. Add a generous pinch of salt.
Rinse the watercress and remove the long stems.
Place the watercress in the boiling water...
... and immerse it entirely, pushing it down with a skimmer.
Simmer for 2 minutes.
Fill a bowl with cold water and ice cubes.
This iced water will cool down the watercress extremely rapidly and fix the bright green colour.
Drain the watercress with the skimmer...
... and immerse immediately in iced water.
When the watercress is cold, drain it further with your hands to get rid of the water excess.
Place in the blender recipient...
... together with 4 or 5 ice cubes. The ice cubes will give the sauce a vivid green colour. They also prevent the watercress leaves from sticking to the sides of the recipient.
Mix at maximum speed to obtain a very fine purée.
For the potato spaghetti: Peel the potatoes. For this recipe, we used big Bintje potatoes. The shape of the potatoes should be oval and regular.
Briefly rinse in water and dry with a tea towel. Do not let them sit in water.
Cut both extremities...
... and position the potato on the Rouet Gourmet turning slicer.
The potato should be positioned horizontally.
Start turning the handle, while pushing the potato against the blade...
... to make potato spaghetti.
For the preparation of the fish: Cut the cod loin into portions.
Sprinkle a few seaweed flakes (dehydrated seaweed mix). The flakes will rehydrate rapidly by coming into contact with the moist flesh of the fish.
Wrap each cod fillet with one slice of streaky bacon. Smoked bacon or Lardo di Colonnata can also be used.
Select the longest potato spaghetti...
... and wrap around the fish fillets in a regular pattern, as you would wind a yarn ball.
If necessary, wrap a second layer of potato spaghetti. The fish roll should have a regular aspect, without gaps. The potato crust will give the recipe a beautiful crunchy texture. The cod should no longer be visible on the surface.
For the cooking: Gently place the fish roll in a deep fryer, with the oil heated at 180°C...
... and cook for a few minutes. The fact that the potato spaghetti haven't been rinsed will prevent the crust from disintegrating while frying. The starch is what ensures that the potato stays together.
Two or three minutes later, the roll should be golden. At this stage, the potato should be crunchy. If necessary, fry for a few more seconds.
Drain with the skimmer...
... and place on a paper towel. Keep warm in a preheated oven at 150°C.
For the finish of the sauce: In a saucepan, pour 45 ml (or 3 tablespoons) of fish fumet.
Add 3 tablespoons of watercress purée. The fish fumet is used to soften the sauce.
Place the saucepan on the heat and add the whipping cream (1 tablespoon).
Season with salt and pepper. Keep warm.
Before serving: Pour some watercress sauce at the bottom of the plate.
The sauce should cover the entire surface.
Place the cod roll in the centre...
... and place a few young shoots of watercress on top.
Sprinkle some fleur de sel.
Serve immediately. Enjoy!
A special thanks to Chantal Descazeaux for this original recipe.
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