cod

1.
Firstly, remove the skin from the cod (including the blood line) and place in the brine for 10
minutes.
2. Remove from the brine, pat dry and place on a j-cloth, leaving to dry overnight in the fridge.
3. The following morning take the cured loin and place on a large doubled over cling film sheet,
dust the cod filet with the meat glue. Then roll it as tight as possible into a ballotine.
4. Leave the fish to fuse for a few hours in the fridge.
5. After two hours, it will then be ready to portion - aim for 100g slices.
6. In a pan take the butter and slowly bring it to a light brown colour.
Leave to keep on cooking
once it is as dark as possible without being burnt before passing through a j-cloth to remove
the solids.
7.
Place the drained butter into a bain marie over a water bath then set to 52c.
Leave the cod on the side for twenty minutes to bring to room temperature, then place the
portions into the butter bath for twenty minutes before removing when needed, and
carefully cut the cling film off with sharp scissors
Dust with nori powder.

Oyster sauce

10. For the sauce, take the sliced shallots and sweat lightly in a pan with little oil till translucent.
11. Add the white wine vinegar and wine, reducing the liquid to a light glaze before pouring the
fish stock over.
12. Reduce the sauce by half and add the cream, then reduce again until you have 250ml
without the shallots.
13. Remove the shallots from the reduction and put the shucked oysters in the pan. Blend the
oysters (don’t add the juice), then add the oyster leaves and blend again until smooth.
14. Pass the sauce through a chinois or fine sieve.
Check the sauce for seasoning and acidity,
adjusting if necessary.
15. Warm gently in a pan and split with seaweed oil for serving.

Choucroute

16. To make the choucroute, gently sweat the hispi cabbage in some butter and lightly season.
17. When the cabbage has softened, deglaze the pan with the white wine and reduce the liquid.
18. Once it is reduced right down, add fish stock and bouquet garni and cook down till the
cabbage is soft and the stock is a light glaze around the cabbage.
19. For the savoy, blanch leaves in salted water, remove the root of the leaf and dry well
20. To put the garnish together, fry one side of the savoy leaf in brown butter, place the
choucroute inside the leaf (around two teaspoons) and one whole oyster per portion, sliced
into four. Fold the leaf over then dust with nori powder.

Tempura Cod Cheek

21. Take all the dry ingredients and blend in the vitamix.
22. Add the ice cold water and blend again till smooth before passing through a chinois.
23. Pour into an espuma gun and give it one charge and place into the fridge till needed
24. Take the cheeks, lightly season and add another isi charge to the gun, cover the cheeks with
batter in a small bowl, use tweezers to add the cheeks to a fryer set at 170c, you need a good
amount of batter. Fry until crispy, drain well.

Finish

To finish, place the fish on the left hand side of the plate, then the filled cabbage to its right,
lightly warm the sauce and fill the middle of the plate with two or three tablespoons. Skewer
the tempura cheek and serve on the side,