cod cheeks
- cod cheeks
Cod Cheeks, fermented honey, smoked butter, pickled mussels recipe
Sean Wrest
18th February 2021
Cod Cheeks, fermented honey, smoked butter, pickled mussels recipe
60 min
Cod Cheeks, fermented honey, smoked butter, pickled mussels recipe from Michelin-starred Roots
Ingredients
Roast mussel stock
- 2kg mussels, rinsed 500ml water 500ml white wine
Per litre of stock
- 30g kombu, rinsed 30g dried sliced shiitake Roast mussels
Smoked butter sauce
- Per litre of roast stock/ vegetarian dashi 333g smoked butter 166g normal butter 2.4g xanthan gum lemon juice to taste
Fermented honey glaze
- 2kg honey 2.5kg water 7g sachet d47 yeast oldstead honey maldon mead glace
Cauliflower Puree
- 1kg prepped cauliflower (approx 3 heads) 200g butter 200ml milk 100ml whipping cream maldon
Kombu vinegar
- 900g rice wine vinegar 100g kombu, rinsed and dried
Tempura batter
- 120g strong white flour 80g rice flour 4.8g xanthan 3.21g baking powder 750ml sparkling water
Method
Cod cheeks
Cure for 8 - 10 min in maldon depending on size, rinse and dry
Roast mussel stock
Add mussels to a scorching pan and steam in wine & water. Cover.
When cooked transfer to colander, reserving liquor
Pick down mussels onto a tray and roast at 200c. 11 min 0% humidity
Weigh cooking liquor and add proportionate quantities of kombu
shiitake and cep.
Deglaze roasting tray with small quantity of stock and add roast mussels to the stock
Bring to boil, cover and infuse for 20min
Press lightly through chinois, then pass through 2 layer muslin
Smoked butter sauce
To make sauce, bring stock and butters to a simmer and transfer to a thermomix
Add xani and blend for 2 min speed 10
Season with lemon and maldon (be wary of overseasoning as stock can be salty), pass through chinois and chill.
Fermented honey glaze
Combine honey and warm water in demijohn
Add yeast with 50ml warm water (according to packet instructions)
Reduce mead to a glace and use to season honey. Finish with maldon
Cauliflower Puree
To prep cauliflower first break down into florets. Finely slice the florets taking as much of the fluff and as little of the stalk as possible.
Add cauli and salt to foaming butter and sweat until tender 4-5 min
Add milk, increase heat, cover with a
cartouche and cook until liquid has evaporated and cauli is fully broken down
Transfer to thermo, add cream and blend speed 10 3-4 min
Kombu vinegar
Bag vinegar and kombu under full pressure
Steam at 65c. 1 hour
Macerate overnight then pass through chinois
Tempura batter
Mix dry ingredients then add water whilst whisking to ensure smooth batter
Transfer to an ISI gun and charge with 1 canister. Keep refrigerated.
Pickled mussels
Rinse mussels in cold running water to remove sand
Steam 100c. 2 minutes and pick over ice, taking care to remove beards
Pickle in kombu vinegar 1 hour before service
Crispy sea lettuce
Rinse thoroughly and dry on j cloth
Fry at 170c. until crisp, translucent but still green
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