- 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.
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