With the storm in full force (think we are at the part of lots of sleet/rain falling) and everything shutdown (including work) it allows me some time to share a nice dinner.
The cod on it’s own was a simple enough task as it just needed some oil in a pan and was cooked on both sides for a few minutes. The part that took time was making the flavor pairings for the fish.
The spinach foam is a combination of sauteed spinach along with some cream which gets thickened and then gets filtered through a fine strainer. I then utilize my culinary whipper with a gas cartridge to charge which creates a “foam.”
The other accompanying sauce is a blood orange gastrique which is a combination of fresh squeezed blood orange, sugar, sherry wine vinegar, and stock. This then gets reduced to a thickened state.
For the fries, I cut strips out of the sweet potatoes (about an inch thick) and a few inches long. You can do it with or without but I left the skin on the fries. I then tossed them in olive oil which I added some seasoning too and baked them in the oven.