6 portions of cod from your fishmonger,
1 tbspn vegetable oil
Juice of 1 lemon
30g unsalted butter
150g golden raisins
70g pine nuts
100ml white wine
30g finely chopped chives
250g unsalted butter
Juice of 1 Lemon
1kg (grated weight) of floury potatoes such as King Edward or Agria
10g table salt
60g unsalted butter
5 sprigs of thyme
2 cauliflower heads
70g unsalted butter
100ml whole milk
Table salt to season
1 Pan fry the cod on a medium heat in the vegetable oil, colour 70 per cent on one side, this will give a golden roasting colour, once the cod is nicely coloured, turn and continue to cook until the fish feels nice and flaky, the whole process should take six-seven mins.
2 At the last minute, remove the cod and leave to rest, but keep the pan on the heat. By making this in the same pan we are deglazing all of the flavours of the pan from the cooking of the cod.
3 In the same pan, make the brown butter dressing. Place the butter in a pan over a medium heat.
4 Once the butter has melted and the base of the pan starts to colour add the lemon juice, this stops the cooking of the butter so it won’t go darker. Remove from the heat and add the pine nuts and chives.
Two hours ahead of cooking, place the raisins in a bowl and cover with the white wine. Leave to one side to allow the raisins to absorb the wine and plump up.
1 Pre-heat the oven to 170degC
2 Grate the potatoes, add the salt and place to one side for 20 minutes.
3 After 20 minutes place the salted potato into a large cloth and squeeze out all the moisture and place in a bowl.
4 Gently heat the butter and thyme in a saucepan on a low heat to allow the thyme to infuse the butter.
5 Remove the thyme from the butter, add to the potatoes and thoroughly mix.
6 Line a roasting tray with baking parchment and press in the squeezed potato. The potato needs to be approx 2cm deep.
7 Cover with more parchment and place another tray on top.
8 Bake for 35 mins at 170degC or until the top starts to turn golden brown.
9 Portion into six using a round cutter.
Roast Cauliflower Method
1 Portion one cauliflower into individual florets keeping them fairly large.
2 Melt the 40g of butter in a pan and add the cauliflower florets. Keep the florets moving until they start to turn a light golden brown.
3 Transfer the florets to an oven tray and continue to roast for six-eight minutes until they are a darker shade of brown.
Cauliflower Purée Method
1 Bring a large pan of water to the boil.
2 Cut the other cauliflower, including the stalk, into small pieces.
3 Add the cauliflower to the boiling water and cook until the cauliflower is very soft.
4 Strain the cauliflower keeping the water to one side.
5 Place the cauliflower into a blender.
6 Gradually add the milk, the remaining butter and some of the cooking liquid to create a puree.
7 Season with salt and then pass through a sieve to ensure the purée is smooth.
1 Place the potato rosti in the middle of the plate.
2 Dress the cauliflower purée around the plate.
3 Place the cod on top of the potato rosti.
Add the florets of roasted cauliflower around the cod.
4 Dress the dish with the brown butter and golden raisin dressing.
6 baby leeks
1kg prawn carcase, crushed
4 cloves garlic
100g tomato purée
2 litres double cream
½ bunch tarragon
1 lemon juice
Serves 6 people
300g chestnut mushrooms diced 2mm
20g lemon grass, chopped finely
20g root ginger, chopped finely
5g garlic, puréed
10ml pomace oil
A 530g 00 pasta flour
265g fine semolina
B 200g yolks
C 150g whole eggs
2 Blend in the Thermomix, then pass, first though a conical sieve, then a chinoise and finally through muslin, add the lemon juice and Pernod and season to taste.
2 If needed add more egg working on one egg and three yolks, add little by little.
3 Mould into a square container, vacuum pack tightly, press under a heavy weight and reserve for 24 hours.
4 After 24 hours remove from the vacuumed bag. Roll out the pasta until it hits the thinnest setting and repeat once more, cook in salted boiling water for one minute, cool in iced water, then cut out on the largest
5 To finish put the duxelle on to the bottom of the plate, then the pasta, sauce over the bisque, next place in a line the trompettes lightly fried in butter, baby leeks cooked in the emulsion pan, put over the top. Cut the monkfish and lie one side black up, one down.