- Cornish Cod with Artichoke Purée, Smoked Roe, Hazelnuts and Golden Raisins
- 1 x Medium size Cornish cod (DFP)
- Malden Salt (for curing cod)
- For the Sauce
- 500g Chicken Wings
- 1 ltr good chicken stock
- For the Puree
- 300g Jerusalem artichokes
- ½ white onion
- White wine to cover
- A good knob of butter
- Double cream to cover
- Salt + pepper
- For the Smoked Roe
- 1 slice of white bread (crusts removed)
- 200g smoked cod roe
- 1 clove garlic
- Lemon juice to taste
- 250ml pomace olive oil
- For Garnish
- 200g white seedless grapes
- 100g hazelnuts (toasted + crushed)
- First press rapeseed oil
- 20 - 25 nice leaves of sheep sorrel
- For Brandade
- 200g cod trimmings
- 200g salt
- 200g sugar Brandade Curing Recipe
- 300ml white wine
- 75g dry mashed potato
- 1 pinch saffron
- Panko for Pané
Cornish Cod with Artichoke Puree, Smoked Roe, Hazelnuts and Golden Raisins
Tom Kerridge
18th March 2011
Cornish Cod with Artichoke Puree, Smoked Roe, Hazelnuts and Golden Raisins
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Cornish Cod with Artichoke Puree, Smoked Roe, Hazelnuts and Golden Raisins recipe a try yourself?
Ingredients
Method
Watch the video for the steps on how to make this Cornish Cod with Artichoke Puree, Smoked Roe, Hazelnuts and Golden Raisins recipe by Tom Kerridge.
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