From: Executive chef Justin Carlisle, Ardent, Milwaukee. Yield: 12 servings. 2 oz. salt cod ¼ cup heavy cream 2 tsp. garlic 2 small potatoes, diced iSi whip cream container 2 Tbsp. European-style butter ¼ lb. shishito peppers, stems removed; washed and thoroughly dried to taste, salt as needed, hoisin sauce, divided In a medium-size pan over low heat, add cod, heavy cream and garlic. Bring to a simmer; set aside. In a small saucepan over medium heat, add enough ...
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