Skrei cod, Peas, Baby Gem, new potatoes

Tom Scade

Tom Scade

13th May 2024
Tom Scade

Skrei cod, Peas, Baby Gem, new potatoes

150 min

From The Vineyard's seasonal menu

Ingredients

Dish Components/Service Instructions

  • 1 Skrei Cod
  • 10ml Petit Pois al a François
  • 5ml Bay Gem Sauce
  • 4 New potatoes
  • 2 Dressed baby gem

Petit Pois a la Francais

  • 100g Peas
  • 35g Baby Onions- blanched
  • 35g Lardons
  • 25g Baby Gem
  • 150g Chicken Stock
  • 10g Beurre manee

Baby Gem Sauce

  • 1 1/2 Baby Gem
  • 5g Chervil
  • 5g Chervil
  • 300g Infused Pea Stock
  • 5g Salt
  • 5% Pre-Hy
  • 4g Lecithin
  • 7 drops Green Colour

Pea Stock

  • 500g Pea Husk
  • 2L Water
  • 10g Salt

Micro mids

  • 60 Micro mids
  • 60g Butter
  • 30gr Kombu
  • 5g Salt

Infused Pea Stock

  • 200g Pea Stock
  • 100g Skimmed Milk
  • 2 Baby Gem
  • 6g Salt

Dressed Baby Gem

  • 1 Baby Gem - chiffonade
  • To taste Olive oil
  • To taste Chardonnay vinegar
  • To taste Salt

Method

Dish Components/Service Instructions

Seal the cod off and cook in a little emulsion, spoon the peas on the bottom of the plate, then the dressed baby gem on top. Spoon over the baby gem sauce and finish with the cod. Serve the jersey royals on the side.

Petit Pois al Francais

Lightly cook the lardons in 10g butter, add the onions cook for a further couple of minutes add the peas, baby gem and stock. Bring to the boil and cover with a cartouche and cook for 15 mins in the oven at 160oc.
When the peas are cooked thicken with the beurre manee and finish with chopped parsley.

Baby Gem Sauce

Bring the pea stock to the boil with the herbs and lettuce in, blitz and pass, add the pre hy and colour, heat to 75 oc, mix in Lecithin, check seasoning, pass and chill.

Pea Stock

Bring Water with salt to boil, add husks and boil for 20mins. Pass and chill.

Micro mids

Sous Vide and cook for 1 hour at 98 oc

Infused Pea Stock

Bring stock and milk to the boil, add husks and boil for 20mins. Pass and chill.

Dressed Baby Gem

Dress as required

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