Last bit of Cod from my trip. Cooked SV 45C in ginger/scallion infused butter. Served over seared cucumber. A few flavors to accompany the dish. Preserved lemon pudding (painted under the cucumber), pine nut and fish stock sauce with a hazelnut/nut oil praline for crunch. Soy and sesame pudding, green scallion and ginger puree, sweet onion and vanilla puree and wine poached fennel wedges.
The seared cucumber actually has a funny lunch story :-)
