Welsh leeks

Peel, wash, and finely slice the leeks.
Sweat the leeks gently in butter over a medium for 3–4 minutes, seasoning lightly with salt.
Cook just until the leeks soften and turn glossy while retaining their bright green colour.
Avoid browning at any stage; the aim is a delicate, buttery softness with a clean, sweet leek flavour.

baby leeks with brown shrimp

Blanch the baby leeks in well‑salted boiling water until tender, then refresh immediately in iced water to preserve their colour.
Trim and cut into uniform batons. For service, warm the leeks gently in brown butter, ensuring the butter is nutty and aromatic but not overheated.
Add the brown shrimp and allow them to warm through, coating the leeks evenly.
The finished component should be glossy, delicately nutty, and well‑seasoned, with the sweetness of the shrimp complementing the tender baby leeks.

Jerusalem artichoke purée

Jerusalem artichokes are peeled and sliced thinly to ensure even cooking.
Sweat the slices gently in butter over a low heat, taking care to avoid any colouring, as this will affect both flavour and final colour.
Once softened, cover the artichokes with milk and simmer until completely tender.
Transfer the mixture to a high‑speed blender and process until perfectly smooth and glossy, adjusting the consistency with a little of the cooking liquor if needed.
Pass through a fine chinois for a refined finish.
Season with salt and a touch of lemon to balance the natural sweetness and maintain a clean, bright flavour profile.

Jerusalem artichoke crisps

Thinly mandolin‑sliced Jerusalem artichokes are rinsed to remove excess starch, then thoroughly dried to ensure even frying.
Fry the slices at 140°C in clean, neutral oil, maintaining a consistent temperature throughout.
Cook until the artichokes turn a uniform golden colour and the bubbling subsides, indicating moisture has evaporated and the crisps are fully dehydrated.
Remove with a spider, drain on absorbent paper, and season lightly while still warm to ensure the seasoning adheres.
The finished crisps should be light, brittle, and evenly coloured, with a clean, nutty flavour and no residual oiliness.

cod

On arrival, the fish is quality‑checked, skinned, and the eye trimmed up, the belly is reserved reserved for other areas of the menu.
The fillet is placed in a 10% salt brine for 30 minutes, then rinsed, dried, and wrapped tightly as a ballotine.
After chilling to set the shape, it is portioned into 110g servings.
For service, the cod is gently poached in an aromatic lemon oil until it just starts to flake.

serving

Spread a smooth, even layer of the Jerusalem artichoke purée across the base of the plate, creating a stable foundation for the garnish elements.
Arrange the softened Welsh leeks neatly at the centre.
Place your drained off, confit cod on the leeks then spoon the baby leeks and warm brown shrimp over the top.
Finish by placing the Jerusalem artichoke crisps providing height and texture.