Galaxy Gas Nitrous Recipe: Lemon Parsley Mousse with Pan-Seared Cod

When creamed together, Lemon, capers, and parsley form a classic decadent sauce that is served with white fish. We have made the Galaxy Gas Nitrous Recipe: Lemon Parsley Mousse with Pan-Seared Cod Recipe with heavy cream and whipped it in Galaxy Gas Whipped Cream Dispenser. This method yields a light, airy and fluffy mousse topping. The foamy sauce delivers the delicate flavors of lemon, capers, and parsley while giving a classy texture to the dish when served. The mousse is often served with poached or seared.

A great serving idea is to heat the serving plates in an oven to still hot while you dispense the sauce. In this way, the foam will begin melting in the plate, giving the dish an irresistible expression. The mousse also goes well with most of the cold fish preparations, including the cured and smoked salmons. Lemons and capers make a perfectly flavorful combination, and the cream just makes everything even more delicious. Combining lemon, parsley, and capers in this creamy foam makes a great accompaniment for the baked, broiled, or grilled fish. It also tastes good with shrimps and chicken. The foam is very simple and inexpensive, but it will add a luxurious look to your baked tuna or seared salmon.

Apparatus:
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger

• Cod fillet – 1 ½ pound – cut into 4 – 5 pieces
• Lemon juice – 1 tablespoon
• Olive oil – 2 – 3 tablespoon
• Unsalted butter – 1 tablespoon
• All-purpose flour – ½ cup
• Cumin – 1 teaspoon
• Paprika – 1 teaspoon
• Cayenne powder – 1 dash
• Dried thyme – 1 teaspoon
• Kosher salt – 1 teaspoon
• Freshly ground black pepper – ¼ teaspoon
• Garlic – 4 cloves – diced
• Shallot – 1 – diced
• Capers – 1 tablespoon
• Zest of lemon – 1
• Cream – 1 pint or 2 cups
• Parsley – 1 cup – coarsely chopped
• Fresh lemon juice – 1 tablespoon

1. Sprinkle one tablespoon lemon juice on the cod fillets and let them rest for 15 – 30 minutes.
2. Mix all the seasoning in all-purpose flour in a bowl.
3. Dredge the fish fillets in the seasoned flour and shake to remove the excess flour.
4. In a cast-iron skillet, heat two tablespoons of olive oil and butter until it becomes hot.
5. Place the cod carefully in the skillet and cook for 5 minutes on one side.
6. When the first side becomes brown and leaves, the pan carefully changes its side.
7. Add a tablespoon of olive oil if required. Cook this side for 5 – 6 minutes or until it turns golden brown color.
8. Remove and place on a serving dish. Repeat for each fillet.
9. In a saucepan, add a small quantity of olive oil. Saute shallots and garlic until they become soft.
10. Add capers, lemon zest, and cream to the saucepan and slow down the heat.
11. Stir constantly and let the mixture simmer for a while.
12. Remove from heat, add parsley and let it cool for at least 10 minutes.
13. Puree in a blender if you prefer strong flavors; otherwise, directly strain the ingredients.
14. Strain the mixture, add lemon juice and mix well.
15. Place the mixture in the refrigerator for a couple of hours so that it becomes chilled.
16. Pour everything in the Galaxy Gas Whipped Cream Dispenser and attach one Galaxy Gas Whipped Cream Charger. to infuse the recipe.
17. Keep in the refrigerator and shake vigorously before dispensing.
18. Place the seared cod slice, dispense the lemon parsley mousse, add a dollop of cucumber salad and serve with rice or bread