Bacalao a la plancha

• 4 oz Cod fillet
• 4 oz fingerling potato - (parboiled and peeled before service)
• 0.5 oz kale thick julienne.
• 2 tbsp Olive oil
• 3 pc Maitake pre- Sauted. before service.
• 2-3 Crispy kale leaves
• Salt & pepper

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Warm Guindilla Vinaigrette

• 2 fl oz blend oil
• 10 pc garlic slice
• 1 each guindilla pepper
• 1 tbsp sherry vinegar
• Salt to taste

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Before Service

• Simmer potatoes until tender and peel
• Cook whole, smaller leaves of kale on plancha with olive oil and salt until crunchy - hold in a warm place
• Cut Maitake mushrooms into 8 pcs and sauted with salt and olive oil until crispy - add sherry vinaigre at the end.

Final Presentation

• Season fish and sear skin side down til crisp, flip and cook other side, add 3 small pcs miatake to sizzle plate with fish and finish in oven until skin easily removes (1-2 minutes)
• Combine fingerling potato, chiffonade kale, cover with water and a little salt in a small pot with a lid and simmer
• When potato mixture is hot, strain, mash all together with 2 fl oz olive oil until incorporated but still chunky - check seasoning

Guindilla Vinaigrette

• Heat another pan with blend oil and garlic slices & piparas & cook til garlic is light golden
• Deglaze with lemon, sherry vinegar and season to taste

Plating

• Plate as Pictured putting the cod in a plate, potato mixture on the side, maitake on top, drizzle with the warm vinaigrette, and finish with the kale chips on top.