Cod cheeks in escabeche and grilled onions

Ingredients

• 8 Icelandic Cod “cheeks”
• 6 spring onions

Ingredients for the escabeche

• 1 spring onion
• 1 fennel
• 1 clove of garlic
• 1 bay leaf
• 1 sprig of rosemary
• 1 sprig of lemon thyme
• 2 nails
• 8 whole black peppercorns
• Orange peel
• 400 ml of mineral water
• 200 ml of extra virgin olive oil
• 100 ml of aged Sherry vinegar
• 5 g of salt

For the pickled mayonnaise

• 1 organic egg
• 300 ml of pickled vegetables
• 2g of salt

For the onion foam and chicken broth

• 500 ml of stock cube
• 100g of onion scraps and toasted trimmings
• 15g of cold profoam
• 5 g of salt
• 2 g of pepper

Elaboration

For the pickling

• Season the beef cheeks with salt and pepper and coat them in flour before frying them in very hot oil.
• We reserved it on absorbent paper.
• In a saucepan, add the oil and sauté the julienned onion, the diced carrot, and the thinly sliced ​​fennel.
• Add the vinegar and water along with the herbs and spices. Bring to a boil and let cool.
• Add the beef cheeks and chill for a minimum of 12 hours to allow the flavors to meld.

For the pickled mayonnaise

• We put the pickling oil into a blender glass.
• We add the organic egg and a pinch of salt to make the mayonnaise. We set it aside in a piping bag.

Grilled onion

• We prepare the embers and add vine shoots to get good flames and cook the onions as if they were calçots.
• When the onions are cooked, they will begin to hiss and sweat, indicating they are done.
• We remove them and let them cool so we can peel them easily. We separate the outer layers of the onions and cut them into uniform slices.
• Unusable or over-toasted scraps will be used for the next batch.
• We thoroughly blend the onions and trimmings together with the stock in a food processor. We then blend the mixture again to emulsify it.
• We strain it through a fine sieve and add the proespuma.
• We emulsify again and place it in a siphon with two gas charges.
• We let it rest in the refrigerator.

We place the cod cheeks on absorbent paper and cut them into uniform cubes. We select a deep plate and arrange a spoonful of the pickled vegetables on the bottom. Next, we add the onion leaves and, on top of them, the cod cheeks. We finish with small dots of pickled mayonnaise and onion foam. To add a touch of color and freshness, we garnish with seasonal sprouts and flowers.