Nori Wrapped Cod with a Craster Kipper Sauce, Tapioca Pearls, Pak Choi, Leek Oil, Brown Butter. ....This dish was inspired by one of the many amazing courses we enjoyed at @RestaurantHjem..The Cod is Brined then wrapped in a Nori sheet, then Poached and brushed with brown butter. We start the sauce by making a Dashi stock from the Craster Kipper, Ginger, Daikon, Nori and Mirin. We use this stock in a classic fish cream sauce in which we saute a load of shallots with leek, potato and garlic then reduce loads of White Wine, Vermouth, Craster Dashi and then finish with Cream. .We use the Craster Dashi stock again to cook the Tapioca Pearls. These are then mixed through the sauce which is split with Leek oil and some Brown Butter. The Cod is placed on a bed of blanched Pak Choi which brings a lovely fresh note and crunch to the dish. 

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