Skrei Cod, Black Garlic, winter greens

CHEF

CHEF

Premium Supplier 8th April 2020

Skrei Cod, Black Garlic, winter greens

180 min

Serves 2

Ingredients

cod

  • 1 Skrei Cod Loin fillet 500ml 10% brine 40g unsalted butter 2 Tbsp. Olive Oil ½ lemon

winter greens

  • 250g Cavolo Nero 1 Tbsp. CHEF Signature black garlic paste 2gsalt 2gpepper 30g butter unsalted

celeriac sauce

  • 1 Large Celeriac 200ml Chicken All Natural Stock 3 Tbsp. CHEF Signature White wine paste 2 Tbsp. CHEF Signature Lemon paste 100ml Single Cream

king oyster mushroom

  • 1 King Oyster Mushroom 1 clove garlic 1 sprig thyme 15ml Grapeseed oil 15g unsalted butter

Method

skrei

Season with salt and pepper, preheat a non-stick frying pan and add the Grapeseed oil. Place the skrei in the pan, skin side down, cook on a low heat for 7 minutes until coloured.
Add the butter and cook for a further 4 minutes, basting the fish with the frothy butter. Squeeze over the lemon juice.

winter greens

Tear the leaves from the stalks, discarding the stalks. Bring a large saucepan of salted water to the boil and blanch the leaves for 3 minutes. Refresh in cold water and drain excess liquid.

mushroom

Cut the mushroom in half length-ways and lightly score with a sharp knife in a criss cross pattern on the cut side. Heat a pan on a high heat till almost smoking, add a little Grapeseed oil and add the mushrooms cut side down.
Reduce the heat to medium Cook for a few minutes until golden brown. Add the butter, thyme and garlic and season. Baste with frothy butter, turning until cooked through. Drain on J cloth.

celeriac sauce

Dice the celeriac into small chunks and feed them through a juicer. Take the foam off and pass the remaining liquid through a fine sieve into a sauce pan. Bring the liquid to boil add Chicken All Natural Stock and reduce by half.
Once the liquid is reduce add Single cream and cook for another further 5 min. Whisk 3 Tbsp. white wine CHEF Signature paste and 2 Tbsp. CHEF Signature Lemon paste range season to taste and serve.

To Plate, Heat the cavolo nero in the butter, pipe black garlic dots and place with the skrei Cod, mushroom and poor the serve with the sauce finished.