- 300g walney codling fillet
- 170g smoked Cumbrian pancetta
- 1 small cauliflower
- 100g butter
- 300ml double cream
- 200ml milk
- 1 and a half shallots
- 2 clove garlic
- Thyme
- 30g sea lettuce
- 30g sea beet
- 30g sea plantain
- 1 granny smith apple
- Sea salt, black pepper, oil
West Coast Codling, Cumbrian Pancetta , cauliflower, apple, Walney Beach herbs
West Coast Codling, Cumbrian Pancetta , cauliflower, apple, Walney Beach herbs
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the West Coast Codling, Cumbrian Pancetta , cauliflower, apple, Walney Beach herbs recipe a try yourself? Cooked by Martin Frickel during the 2011 Cumbria heat of the North West Young Chef Competition.
Ingredients
Method
Prepare the codling into two 150g portions, remove skin and pin bone, and reserve in fridge until cooking.
Prepare some small florets of cauliflower for presentation, and some slices for garnish, and then finely chop the remainder for puree.
Sweat half the shallot and garlic in some butter until soft, add in the cauliflower, sweat for 3 minutes, add the double cream, season and cook for 8 mins until tender then blitz with a little milk to adjust consistency ,pass through chinois, reserve for plating.
Remove rind from pancetta, bake 2/3 in hot oven for 12-15mins until crispy, drain on j cloth to remove excess fat, the grind into a fine powder, reserve.
Use the other third of pancetta, finely chop sweat in a little oil , with shallot, garlic and thyme, cook until crisp, deglaze the pan with a little cream and milk, infuse the mix for 15mins, then strain, and reserve to be foamed with lecithin when plating.
Prepare the sea herbs, wash and cook in butter emulsion for 30 seconds.
Cut the apple into small squares to be served draw for freshness.
Pan fry the codling on one side, in little oil, butter and seasoning for 4 mins, rest.
Reheat cauliflower puree, foam, sauté cauliflower crumble and beach herbs.
Plate the dish and serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
