Salted Cod Chips with Pickled Angelica Cream

Immerse the cod in cold water, cover, and refrigerate 24 hours, changing the water several times to remove as much salt as possible. Drain, pat dry, wrap in plastic wrap, and freeze 8 hours or overnight. Heat dehydrator to 147°F. Using a meat slicer, cut frozen cod into 12 paper-thin slices. Sprinkle with fennel and dehydrate 12 hours, until completely crisp and not at all pliable. Place the chips between sheets of parchment paper in an airtight container in the refrigerator.

In a small saucepan over medium heat, combine angelica and vinegar and bring to gentle simmer. Remove from heat, add sugar and salt, and stir until dissolved. Cool to room temperature. Transfer to glass jar, cap tightly, and refrigerate until chilled.

Fill a small saucepan three-quarters with water. Over medium-high heat, bring to a lively simmer. Using a slotted spoon, lower egg into the water and cook gently for 4 minutes. Transfer egg to ice bath to chill. Remove egg and immediately crack it lightly on all sides on a flat surface. Peel egg and transfer to blender with 1/4 cup Pickled Angelica, along with some pickling juice and a pinch of salt. Blend on medium-high speed. When combined, add oil in a slow, steady stream. Blend to consistency of thick mayonnaise. Taste and adjust seasoning with salt and pickling juice, if necessary.

Place 3 Cod Chips on each plate and dot with the Angelica Cream. Garnish with angelica leaves and Pickled Angelica.