- 1 large side of north sea cod
- 4 dehydrated pig’s trotters
- 8 fresh heads of sweetcorn
- 300ml double cream
- butter
- 3 lemons
- blue corn flowers
- 1kg brown crab
- 1 jar huitlacoche mushrooms
- 20g dehydrated sweetcorn
- rapseed oil
- soy sauce
- chicken stock
“My cod, I bet me Mam has seen some trotters” - my fish course for Great British Menu 2018
David Coulson
15th August 2018
“My cod, I bet me Mam has seen some trotters” - my fish course for Great British Menu 2018
My Mum has worked very hard for the NHS for 22 years as a chiropodist! Her dedication has always been an inspiration to me and I think this is where I get my ethic for hard graft from! (Skin graft pun!?) So this being the fish course I have chosen a lifetime family favourite, cod! The meat is firm and meaty and will be served, just cooked, and as an individual flake from a beautiful North Sea cod, the best I think! The chiropodist element is the skin from pig’s trotters, dehydrated and turned into a crispy scratching with the meats used as well as crab in a sweetcorn puree. I think you can guess where the inspiration for variations of sweetCORN came from!
Ingredients
Method
1. Cod - Prep and Brine. 30mins (including brine time)
2. Juice 4 of the corns, cook and stir until thick.
3. 2 Sweetcorn roasted in husk on solid top glaze with soy. 20mins
4. Shave 2 of the corns with a mandolin. Reserve best pieces.
5. Cod – Pat dry fish and store at room temperature.
6. Cook Brown Crab in boiling salted water. Refresh in iced water. Pick the meats. 20mins
7. For the dressing – mix brown crab and mushrooms in Thermomix and add rapeseed oil.
8. For the crab sauce - boil crab shells in chicken stock. Reduce to a sauce. 1 hour
9. Scorched Cream – Boil and burn double cream. Set in fridge. 1 hour
10. Stir white crab meat into sweetcorn puree.
11. Set up for service.
12. Pan roast cod in rapeseed oil. Rest. 7 mins
13. Deep fry pig's trotter. 1 min
14. Plate dishes.
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