Pour the smoked beef stock gelatin into a glass and allow to solidify; once gelled, top with a spoonful of Asetra Iranian caviar. Over the caviar, spoon the cod, previously steamed, finely chopped, mixed with extra virgin olive oil and seasoned with garlic and parsley.
Finally, garnish with the crunchy chips made from potato cream dehydrated in the oven.
The balance of flavors, aromas and textures in this dish nears perfection.
