Cod
• Mix together mix and spread over both sides of the fish
• Cure for 60 minutes, depending on the size of the fish
• Add butter to a medium to hot pan and whisk until you reach a golden brown colour and a nutty smell (Beurnne Noisette)
• Allow to cool and place some burnt butter with each portion of fish and vacuum pack
• Cook at 53’C for 8-10 minutes (again depending on the thickness, tail pieces slightly less, portions closer to the head, slightly more)
• Put on a hot tray to get some heat on it
• Flash under the salamander
Panko Lemon and Lovage
• Add butter to pan, when melted add panic
• Stir until golden in colour
• Place on a tray with J cloth
• Season
• Add fresh zest and season with salt
Mussels
• Put a pot with a lid on the stove and almost forget about it for a while.
• Add all you ingredients into a bowl
• When the pan is screeching hot, add all the ingredients, cover with the lid
• The pan should almost sound as if it were taking off
• When all the mussels are open, pour onto a perforated gastronome
• remove mussels from shells, and keep the liquid for the lovage sauce, Keep a little of the cooking liquid to store the mussels, so that they do not dry out.
Lovage Sauce
• Sweat your onions down in a little bit off butter
• when the are translucent add your Mussels stock and reduce
• Add your creams and reduce by half
• Blitz on full with your raw lovage leaves
• Pass onto an ice bath, need to cool it down in order to keep the colour
• Season to taste
Cauliflower and Squid Ink Puree
• Add butter to pan and melt, when foaming add cauliflower and salt(adding water a little bit at a time, will help to steam the vegetables and will also ensure that it doesn’t catch and burn)
• The smaller the shavings of cauliflower the better, the faster it cooks and the better the result.
• Cook out the cauliflower, when completely cooked through and all water has evaporated, add the cream
• Bring to the boil and blitz, add the squid ink when blitzing
• Pass and season to taste
Lemon Gel
• Bring the lemon, sugar and water to the boil
• Add the Gellan and boil for two minutes
• Set on a try
• Cut out onto rectangles and place on parchment paper