TO ASSEMBLE IN SERVICE:
1. Cook the cod at 45 degrees C in lemon oil for 30-35 minutes, drain onto warm plate and place under pass lights.... Raise core temp to 47 degrees C, sprinkle with espelette, chorizo, a little lemon juice
2. Pour red pepper reduction into puddles on the plate
3. Add parsley oil in gaps
4. Place 5 or 6 pickled cockles on the plate
5. Pipe the hot brandade into the warm roast pepper and place on the plate
6. Add micro sorrels
7. Place cod on plate and place crispy skin next to cod
BR - Marinated Cod Loin (Parsley, Thyme, Garlic, Bay)
METHOD:
1. Place the garlic and salt into a robo coupe
2. Pulse until garlic and salt are well mixed. Place in a bowl
3. Add the chopped herbs and remaining salt
3. Cut the cod fillet in half and remove any bloodline
4. Rub the lemon zest into the fillet followed by the salt mix
5. Marinade for 45 MIN - 1 HR , wash off and pat dry
6. Evenly dust the meat glue over the fillets and join. Lightly dust with espilette pepper
7. Top to tail the belly and tail of the cod to give a good ballotine shape
8. Roll tightly in cling film and tie at both ends, rest in fridge for 6 hours
9. Slice the ballotine into 65g disks
BR - Lemon Confit Oil
METHOD:
1. Peel and slice the garlic 5mm thick.
2. Add the garlic, thyme and lemon zest to the olive oil, heat upto 48°C.
3. Remove from the heat and allow to infuse for 6 hours.
4. Pass through a fine chinois, it is now ready to use.
5. Place in a waterbath and set to 45 degrees C
BR - Cockles, Cooked
METHOD:
1. Heat olive oil in a small pan add shallots, garlic and sweat slowly for 8-10 min
2. Add smashed and finely chopped lemongrass continue to sweat without colour for 8 -10min
3. Add gewürztraminer and bring to the boil for 2min. Infuse for 4 hours
4. TO COOK THE SHELLFISH Heat a heavy based pan
5. Strain the lemongrass/wine mixture through a fine sieve squeeze out fully to extract all moisture and flavour
6. Place cleaned shellfish in your hot pan, add liquid and bring to the boil A.S.A.P.
7. Turn the shellfish in the boiling liquid until shells begin to open. Remove from heat and strain through a draining tray.
Retain all the juices for later use. Blast Chill immediately
8. Remove cockles from their shells and place in an iced container to chill A.S.A.P.
9. Blast chill, when cold pour through a muslin cloth over cooked shellfish
10. Add Shallot reduction & season to taste
11. Add a few chopped chives to each portion just before plating
BR - Shallot - Reduction (White Wine)
METHOD
1. Peel and finely dice the shallots.
2. Reduce shallots with white wine vinegar
3. Remove from heat when all vinegar has evaporated
BR - Brandade of Salted Cod
METHOD:
1. Cook salt cod trimmings at 45 degrees C in a vac pack bag in the steamer
2. Mix potato puree with garlic, oil and seasoning
3. Fold in the cooked salt cod, adjust seasoning as required
4. Acidulate with a little lime juice and adjust with milk as required
5. Place in a plastic piping bag and keep warm
6. Pipe into a roasted and peeled baby red pepper. Keep warm
7. Finish last minute with a brush of the red pepper reduction
BR - Salted Cod for Brandade
METHOD:
1. Fillet and de-bone the Cod, skin and clear off all brown blood line.
2. Chop herbs and garlic and mix all ingredients into a bowl.
3. Mix and completely coat Cod.
4. Cling-film and marinade for 6 hours.
5. Wash marinade off the Cod, place into gastro container and cover with cold water.
6. Label and reserve in fridge
TO COOK
1. Place Cod in sous vide bag with olive oil. Sous vide all the way down.
2. Place in thermo-circulator at 45°C for approx. 12 mins.
3. Remove Cod and break into large flakes then cool on a tray
BR - Crispy Cod Skin
METHOD:
1. Bring the water and salt to the boil add clean cod skin bring back to the boil
2. Simmer for approx 2-3 minutes until skin is soft between thumb and finger
3. Remove and drain in perforated tray.
4. Stretch onto sil pat mat.
5. Place in dehydrator/rational oven 90 degrees C dry heat until crispy
6. Allow to cool and break into required size
7. Deep fry at 220 degrees C
8. Drain well on blue paper, season to taste with salt & espilette pepper
BR - Red Pepper Reduction
METHOD:
1. De-seed and remove any white pith from peppers
2. Roughly chop peppers and liquidise in a vita prep
3. Pass through a chinoise, then through a super sieve bag
4. Reduce liquid rapidly in a heavy bottomed pan, reduce the size of pan as the liquid reduces
5. Reduce liquid to 45g
6. Add salt and vinegar