For the fish
- Loin of Cod (100g portion) 500g Salt 1 Large Sweetheart Cabbage
Cod, bacon, cabbage
Ingredients
For the Cabbage Puree
- 1 Large Sweetheart Cabbage 15ml Vegetable Oil 500ml Water 20g Butter 15g Xanthan Gum Ice Salt
For the Roasted Sweetheart Cabbage
- 1 Large Sweetheart Cabbage 500ml Water 50g Salt 10g Butter 20ml Oil
For the Brassicas
- 1 Head of Kale 1 pack of Tender Stem Broccoli 1 White Cabbage
For the Mussels
- 100g Mussels 1 Clove of Garlic 1 Large Spanish Onion 100ml White Wine
For the Bacon Sauce
- Reserved Mussel Stock from the above 50g Vegetable Oil 100g Diced Pancetta 100ml Cream 1 Lemon Salt
For the Pickled Cabbage Garnish
- 1 Small White Cabbage 200ml White Wine Vinegar 100ml Water 50g Sugar
Method
For the Fish
Prep cod (scale, skin and debone) – if applicable
Cure prepared cod in salt for 16 minutes
Wash off salt and pat dry with jay cloth
Roll the fish tightly in cling film and leave to set
Cut off 100g portion – if applicable remove cling film
Cut off 100g portion – if applicable remove cling film
Roll cod portion in blanched cabbage leaf
Add to vac pack bag with 6g of oil and seal tightly with vac pack machine
For the Cabbage Puree
Roughly chop the cabbage
Heat a large, wide based non-stick pan (with a matching lid) with a drizzle of oil over a medium to high heat
Once hot add the chopped cabbage with pinch of salt to the pan and cook until the cabbage is soft, but not browned
Add a splash of water to the pan, cover and steam for one minute until tender
Blend cabbage with Xanthan Gum to a smooth consistency
Cool puree over ice
Roasted Sweetheart Cabbage
Cut the cabbage in half and add to the salt and water brine liquid, leave for 30 minutes
Once brined, remove from brine and cut into quarters
Add to a hot pan with oil and butter, caramelise
For the Brassicas
Prepare brassicas
Add to pan of boiling salted water
Drain and set aside until serving
For the Mussels
Heat a large, wide based non-stick pan (with a matching lid) with a drizzle of oil over a medium to high heat
Once hot Add mussels, garlic, onion and white wine, cover to steam
Shake the pan, make sure all mussels are evening coated
Drain off mussels through a sieve to separate mussels and liquid. Keep this liquid
Once cooked, remove mussels from the shell and remove all the beards
For the Bacon Sauce
Heat a large, wide based non-stick pan with a drizzle of oil over a medium to high heat
Add pancetta and cook until browned and crisp
Add white wine and reduce
Once the white wine had reduced, add mussel stock and reduce again
Add cream and bring to the boil
Add lemon juice and seasoning
Blend to smooth constancy
For the Pickled Cabbage Garnish
Slice cabbage on mandolin
Add white wine vinegar and sugar to a pan, heat until sugar dissolves and then pour oven the onions and leave to cool
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