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Cod with Garlic Potato foam and Vegetables

Rate this recipe 3.7/5 (34 Votes)


  • 1 cod fillet 14 oz
  • 10 oz sea salt,
  • scant 1/2 cup of sugar
  • 2 carrots
  • 1 zucchini
  • 1/4 of cauliflower
  • 1 fennel bulb
  • 8 small potatoes
  • salt and pepper
  • foam
  • 14 oz of peeling potatoes
  • 28 oz of milk
  • 4 oz of cream
  • 8 garlic cloves
  • salt and pepper



Step 1

Put the fish inside a mix of salt and sugar and reserve it into the fridge for 30 minutes. After the 30 minutes,
remove the salt by rinsing under cold water for 10 minutes.

Step 2

To make foam: cook the peeled and diced potatoes with the garlic, milk and cream for 10 minutes.

Step 3

Mix and strain. Put mixture in a siphon and keep it inside
warm water during the rest of the cooking time.

Step 4

Slice the carrots, the zucchini and and potatoes in half, the
fennel in four pieces and the cauliflower in small pieces. Steam all the vegetables and the cod fillets.

Step 5

Garnish the dinner plates with the steamed vegetables and the cod with the foam made of the garlic potatoes.

*The best way to have a consistent foam is to keep the siphon inside warm water until you are serving this meal.


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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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