BAKED SKREI COD, CASSOULET OF SHELLFISH, FENNEL, SMOKED ROE by Steve Groves

Steve Groves

Steve Groves

24th February 2014

BAKED SKREI COD, CASSOULET OF SHELLFISH, FENNEL, SMOKED ROE by Steve Groves

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Baked skrei cod recipe with a cassoulet of shellfish, fennel, smoked roe by Steve Groves recipe a try yourself? (Photography by John Arandhara-Blackwell)

Ingredients

  • 1x 1.5-2kg Skrei cod fillets skinned
  • Smoked Roe 20 portions
  • 300g smoked cods roe, all membrane removed
  • 150g fresh breadcrumbs
  • 250ml water
  • 750ml grapeseed oil
  • 30ml lemon juice
  • 25g Dijon mustard
  • Tabasco to taste
  • Shellfish cassoulet 1 portion
  • 2 tbsp cooked Haricot beans
  • ½ tbsp. tomato fondue
  • ½ tbsp. fennel brunoise
  • 50ml Mussel stock
  • 1 medium blue prawn peeled and cut into 5
  • 5 mussels, cooked
  • 5 cockles, cooked
  • pinch of lemon thyme leaves
  • a little lemon zest and juice
  • pinch of parsley shiffonade
  • breadcrumbs
  • Baby fennel (serves 10)
  • 10 baby fennel
  • 2g fennel seeds
  • oil and salt
  • Pickled fennel (Serves 5)
  • 1 fennel bulb, sliced to 1.5mm on gravity slicer
  • 100ml white wine vinegar
  • 75ml water
  • 50g sugar
  • sprig of thyme
  • 5 crushed peppercorns

Method

Cod
Sprinkle maldon salt over the cod fillet and wrap in cling film, leave to firm up in the fridge for 2 hours.
Remove from the fridge and rinse off the salt, dry and cut into 130g portions.
Bake at 180°C with a little butter for 6 mins, leave to rest for a couple of minutes before serving
Smoked Roe (20 portions)
Blend the cod roe, breadcrumbs, water and mustard until smooth. Slowly add the grapeseed oil to make an emulsion, season to taste with the Tabasco and lemon juice
Shellfish cassoulet (1 portion)
Bring the stock, tomato fondue, beans and fennel to the boil. Lower the heat and add the prawn, mussels, cockles, lemon thyme and parsley. Season with the lemon zest and juice. Place into an ovenproof dish and sprinkle the breadcrumbs over the top. Bake at 180°C for 4 mins, finish under the grill to crisp the breadcrumbs.
Baby fennel (serves 10)
Peel the outer leaf from the fennel, trim each end.
Place in a vacuum pouch with some salt oil and the fennel seeds.
Cook in a waterbath or steamer at 85°C for 25 mins, chill.
To serve cut in half lengthwise and quickly roast on the cut side
Pickled fennel (Serves 5)
Mix everything except the fennel in a small pan and bring to the boil, chill.
Vacuum the fennel with the pickling liquor and cook at 85°C for 5 mins. Chill.
To serve season with a little olive oil and maldon salt, serve cold.
Serve the cod with a little of the cooking butter spooned over, some raw sea purslane, the roasted fennel, pickled fennel and smoked roe on the plate. Serve the Cassoulet on the side.

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