Dish Components/Service Instructions

Seal the cod off and cook in a little emulsion, spoon the peas on the bottom of the plate, then the dressed baby gem on top. Spoon over the baby gem sauce and finish with the cod. Serve the jersey royals on the side.

Petit Pois al Francais

Lightly cook the lardons in 10g butter, add the onions cook for a further couple of minutes add the peas, baby gem and stock. Bring to the boil and cover with a cartouche and cook for 15 mins in the oven at 160oc.
When the peas are cooked thicken with the beurre manee and finish with chopped parsley.

Baby Gem Sauce

Bring the pea stock to the boil with the herbs and lettuce in, blitz and pass, add the pre hy and colour, heat to 75 oc, mix in Lecithin, check seasoning, pass and chill.

Pea Stock

Bring Water with salt to boil, add husks and boil for 20mins. Pass and chill.

Micro mids

Sous Vide and cook for 1 hour at 98 oc

Infused Pea Stock

Bring stock and milk to the boil, add husks and boil for 20mins. Pass and chill.

Dressed Baby Gem

Dress as required