SKREI COD, FISH SAUCE, CELERIAC, CHICORY recipe by Fred Clapperton

Fred Clapperton

Fred Clapperton

1st March 2018

SKREI COD, FISH SAUCE, CELERIAC, CHICORY recipe by Fred Clapperton

SKREI COD, FISH SAUCE, CELERIAC, CHICORY recipe by Fred Clapperton at Michelin-starred The Clock House

Ingredients

  • Skrei cod
  • 2k fillet of cod
  • Coarse sea salt
  • Fish sauce
  • 2k baby monkfish tails
  • 2k gutted red mullet
  • 1k gutted gurnard
  • 4g saffron
  • 8g cayenne
  • Olive oil
  • Remove the heads and dispose. Chop all the fish into equal chunks wash and dry well. Coat with a little olive oil and rub in the saffron and cayenne, marinade for 24hours.
  • 2 onions
  • 1 head fennel
  • 1 leek
  • 2 sticks celery
  • 2 large carrots
  • 1 head garlic
  • 4 sprigs of thyme
  • 3g coriander seeds
  • 3g black peppercorns
  • 5g fennel seeds
  • 1 star anise
  • 250g tomato puree
  • 750g white wine
  • 750g ricard
  • 375g brandy
  • 300g peeled and sliced potato
  • 2000g white chicken stock
  • 2000g fish stock
  • Roasted celeriac
  • Whole celeriac
  • Bay leaf
  • Olive oil
  • Smoked celeriac puree
  • 600g thinly sliced celeriac
  • Milk
  • Water
  • Salt
  • 15g Smoked butter
  • Pickled chicory
  • 1 litre water
  • 12.5g salt
  • 6.25g sugar
  • 12.5g ascorbic acid
  • Chicory
  • Dill oil
  • 500g fresh dill
  • 500g grapeseed oil

Method

Skrei cod
Break the fillet down into the loin and tail and remove the pin bones. Discard the belly. Salt the loin for 15-20mins and the tail for 10-15mins wash well to remove all the salt and skin wash again in clean water and dry thoroughly. Portion in 90-100g pieces. Store vacced in ice water.
To cook add olive oil to a very hot pan. Do not season as the fish is already salted and place the presentation side into the oil, keep on high heat for 30 seconds and reduce the heat, allow to gain a slight golden colour but not a crust. Carefully turn and place back on a high heat to regain the heat in the pan. Place in the oven for 1min30-2mins remove and add fresh butter and baste until ready, working quickly squeeze lemon juice over and finish with Maldon salt. Drain on c-fold
Fish sauce
In 2 large pans brown the fish in olive oil on all sides until golden. Deglaze with the brandy and put to one side. Repeat until all the fish is browned. In a 3rd pan lightly brown the veg, add the tomato paste and cook out for 30 seconds add the ricard and wine and reduce to 200ml, crush the spices and add to the pan. Add the stocks, sliced potato and fish. Bring to the boil and simmer for 1 hour. Skim the scum off but leaving the oil. Put all through a mouli and pass until dry. Pour through a chinos return to a clean pan and reduce to flavour, season as required.
Roasted celeriac
Carefully peel the celeriac and slice into wedges a thickness of 1cm trim with the largest metal cutter and place into vacuum bags with olive oil and 1 bay leaf per bag, season well and seal, cook for approx. 20-30mins. It should just give under pressure from fingertips. Plunge into an ice bath.
For service brush lightly and place on the plancha until golden. Place on a metal flat and cook for 3 minutes when away.
Celeriac crumb
Whole celeriac
Peel and grate the celeriac, and deep fry in a large pan, with less than half the volume of veg oil, bring the oil to 180⁰c and fry the celeriac until golden drain on c-fold, pass the oil into a clean pan bring back upto temp and repeat. Once all the celeriac is golden season lightly and transfer to the dehydrator until crisp. Approx. 3 hours. Store in an airtight container.
Smoked celeriac puree
Peel and slice the celeriac so that it cooks quickly. Use equal quantities of milk and water to half the depth of celeriac once in the pan. The aim is to just cover the celeriac when it boils, cook until no liquid remains. Blend adding milk to correct consistency and add in the diced smoked butter, piece by piece, adjust seasoning, pass and reserve.
Pickled chicory
Prep the chicory into individual leaves.
Combine the remaining ingredients and vacuum together.
Celery cress
Micro celery
Dill oil
Blanch the fennel for 30 seconds, and transfer to ice water. Squeeze excess water out and blitz with the oil for 2 mins. Hang overnight.

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