Puffed quinoa chips and salt cod mayonnaise

Procedure

For the puffed quinoa chips

• 1

  Cook the quinoa in unsalted boiling water for 65 minutes.

• 2

  When cooking is complete, whip the hot quinoa in its water and using a spatula, spread into a thin layer between two sheets of parchment paper.

• 3

  Dry in the oven at 45°C for 12 hours to create a thin, crunchy sheet of amber-colored quinoa. Break into chips in the desired size.

• 4

  Fill a pot with FRIENN, which guarantees stability at high temperatures, has a high smoking point, and complete absence of foam, bring to 196°C, use tongs to add the chips, allow to puff and double in volume, about 30 seconds.

For the salt cod mayonnaise

• 1

  Place the salt cod scraps, bones and skin in a pot, cover with FRIENN and simmer at 80°C for 1 hour.

• 2

  Filter the preparation and retain the oil, cool the mixture to 3°C. Using an immersion blender, incorporate air into the preparation, which will thicken without the addition of any other ingredient, just like mayonnaise, but using salt cod instead.

Assemble the dish

Serve with burrata quenelles and decorate as desired.