Norwegian Roasted Cod, Elements of Tartare sauce, Pickled onion and potato Espuma

Seafood from Norway

Seafood from Norway

Premium Supplier 25th May 2021
Seafood from Norway

Seafood from Norway

Premium Supplier

Norwegian Roasted Cod, Elements of Tartare sauce, Pickled onion and potato Espuma

15 min

Simon Hulstone creates a great twist on the nations favourite dish - fish & chips! 

Ingredients

Cod

  • 2 fillets of Frozen at Sea Cod ( tempered)

Sauce

  • 1 large onion
  • 200g butter
  • 50ml malt vinegar
  • 2 maris piper potatoes ( baked and only skins kept)
  • 150ml double cream 200 ml milk 200ml chicken stock
  • Salt and pepper

Tartar

  • 10g mini capers 2 gherkins 1 shallot 1 lemon
  • 10g chopped parsley

Method

Cod

Prep and cut into 4 equal portions, making sure all scales and bones are removed.
Set aside until ready to serve

Sauce

Finely slice the onions, sweat down in the butter until very soft, add the vinegar and reduce.
Bring the milk and cream and stock to the boil and add the potato skins, allow to infuse for 30 minutes and then drain into the onion mix.
Blend altogether and correct the seasoning. Pass through a fine sieve and transfer into a whippy gun and charge with 1 gas. Keep in a warm place.

Tartar

Finely dice the shallot, gherkin and capers, add zest of lemon and some chopped parsley , mix together.
Cook your cod skin side down and flip at the last moment to ensure it is cooked through.
Put the foam into your serving bowl, place the cod on top and arrange the tartar ingredients on top of this, garnish with the fried potato air bags and finish with herbs.

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