Dish Components/Service Instructions
- 1 Skrei Cod
- 10ml Petit Pois al a François
- 5ml Bay Gem Sauce
- 4 New potatoes
- 2 Dressed baby gem
Skrei cod, Peas, Baby Gem, new potatoes
Ingredients
Petit Pois a la Francais
- 100g Peas
- 35g Baby Onions- blanched
- 35g Lardons
- 25g Baby Gem
- 150g Chicken Stock
- 10g Beurre manee
Baby Gem Sauce
- 1 1/2 Baby Gem
- 5g Chervil
- 5g Chervil
- 300g Infused Pea Stock
- 5g Salt
- 5% Pre-Hy
- 4g Lecithin
- 7 drops Green Colour
Pea Stock
- 500g Pea Husk
- 2L Water
- 10g Salt
Micro mids
- 60 Micro mids
- 60g Butter
- 30gr Kombu
- 5g Salt
Infused Pea Stock
- 200g Pea Stock
- 100g Skimmed Milk
- 2 Baby Gem
- 6g Salt
Dressed Baby Gem
- 1 Baby Gem - chiffonade
- To taste Olive oil
- To taste Chardonnay vinegar
- To taste Salt
Method
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
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