Flaked line caught sustainable salted Coley

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 2nd May 2013
North West Young Chef of the Year

Flaked line caught sustainable salted Coley

Starter cooked by Aaron McNamara in Cumbria Heat of the North West Young Chef Competition 2013.


  • For the Coley
  • 300g of Coley
  • 1 lime
  • 1 lemon
  • Crushed coriander
  • 250g salt
  • 250g sugar
  • For the bon-bon
  • 1 bulb of smoked garlic
  • 500g of Maris piper potato
  • 100g of salt cod
  • Seasoning
  • 100g Flour
  • 100g Egg
  • 100g Panko breadcrumbs
  • For the belly
  • 100g cured saddle back pork belly
  • 200g olive oil
  • For the black garlic puree
  • 5 cloves of black garlic
  • 1 bulb of smoked garlic
  • 250g of Maris piper potato
  • 4g squid ink
  • 500g chicken stock
  • Seasoning
  • For the lemon and saffron fluid gel
  • 300g lemon juice
  • 100g water
  • 30g sugar
  • 3g agar-agar
  • Pinch of saffron
  • Coriander cress to garnish


Skin and pin bone the coley. Cut in-between the markings of the flesh and down the blood line to keep the flake of the fish intact. Portion into three 100g portions. Mix the zest of the lime and the lemon, crushed coriander seeds with the salt and sugar and cover the fish cover with cling film and leave for 2 hours in a fridge, once the coley is cured rinse off the curing mix.
For the bon-bon peel the potato, place in cold water and bring to the boil and cook till soft, when the potato is cooked and the coley and poach in the same water. When coley is slightly firm but still with a little give, it is cooked. Drain the off the water from the cod and potatoes, and leave for the excess moisture to evaporate. Flake the coley in to a bowl and pass the coley through a potato ricer and fold in the cod and then the cooked and smoked garlic and adjust the seasoning. Roll in to balls and pass through a penne mix.
Cut the belly in cm x cm cubes , and cover with oil and keep on a low heat till tender and oil is flavoured and died orange.
To make the puree peel and dice the potato add chicken stock, black garlic and smoked garlic and cook till the potato is soft and blend till smooth and adjust the seasoning and transfer into a squeeze bottle.
Boil lemon juice with saffron, water and sugar then blitz in agar-agar. Pass through a fine sieve and set in a fridge. Once set blitz with a hand blender till smooth then transfer to a squeeze bottle.
To serve place the coley that’s left in water with lemon and lime juice and flesh. Place the bon-bon in the fryer or pan of oil at 170 degrees. Meanwhile place three blobs of the black garlic puree on the a plate in a diagonal fashion with two blobs of lemon gel on either side, then three piece of the belly pork in a triangle and when the coley is firm to touch but with a slightly give, remove from the water and place on a tray lined with a towel and carefully remove the flakes of meat and place on the plate drizzle on some of the flavoured oil the belly was confited in and some coriander.

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