Grilled cod with pig trotter´ broth and crunch and sea fennel

For the juice and crispy pig trotters:

Soak the chickpeas the day before. Remove any bristles or impurities from the pig trotters with a knife or razor blade. Cut the seasoning vegetables (garlic, onion, carrot and leek) from the trotters juice into mirepoix, fry them for about ten minutes in a pressure cooker until they soften a little and turn golden, add a glass of dry white wine, a few grains of black pepper, let it reduce and add the trotters cut in half lengthwise and tied with string, keeping their original shape. Moisten with cold water and bring the mixture to the boil, season with salt and put the chickpeas in a mesh. Close the lid of the pot, put the valve on and cook the mixture for an hour.

After this time, remove the trotters and while hot (without burning yourself) release the string and remove the bones completely. Return it to its original shape and make a cylinder (torchón) with cling film, pressing it well, tie the ends and cool completely in the shortest possible time in a blast chiller.

Once the trotters are cold and boneless, cut them into 5mm thick slices using a meat slicer, place the slices between two sheets of greaseproof paper and bake at 100 degrees until they are crispy, about 10 minutes.

Strain the juice from cooking the trotters, reduce it a little more and season it to taste.

For the sea fennel coral:

Confit the chopped fennel in butter so that it takes on its flavour, strain the butter once it is warm, add a few drops of green food colouring, add the flour, and finally the egg whites (same quantity of butter, flour and egg whites). Mix well and let it rest for 10 minutes. Pour into a silicone mould and bake at 160 degrees for about 3 minutes, unmould while hot.

Slice the cardoon mushrooms to 2mm as for a carpaccio, we will use three slices per serving.

Portion the cod into 150 gram skin-on supremes per serving, sear and toast the skin side and finish on the grill for one minute with a bell or in the green egg.

Serve by placing the mushroom carpaccio on the base, the cod supreme on the mushrooms and the crispy trotters and sea fennel tile on the cod. Serve the juice very hot at the table in front of the customer.