With our first hurdle jumped, we moved on to our second—ultra crispy fish skin. To achieve the crispiest skin, we first made sure the fish was completely dry. Then we drizzled a bit of olive oil over the fish and placed it skin side down in a pan heated to medium-high heat (careful not to over-heat the pan). After the fish was cooked ¾ of the way through, we flipped it over for a second longer before transferring it to a serving dish.
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Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
1 bunch of dill, roughly chopped
1 bunch of tarragon, roughly chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
1 pound of cod
1/4 cup lemon juice
1/4 cup cold water
1/4 teaspoon soy lecithin
maldon sea salt to finish
In a blender, combine the dill, tarragon, and oil. Puree until well combined. Season with salt and pepper to taste. Set aside until time to serve.
With paper towels, pat-dry the fish completely. Heat a nonstick pan on medium high heat. Drizzle the skin of the fish with extra virgin olive oil and place skin side down in the pan. Let sizzle until cooked ¾ of the way through. Flip the fish and transfer to a serving dish.
In a shallow bowl, combine the lemon juice, cold water and soy lecithin. Using a hand blender, blend the mixture until foamy.
Sprinkle the plate with the herb oil, top the cod with citrus foam and finish with maldon sea salt.