Tuesday 22nd January 2019
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Serves
Preparation time: 10 minutes
Cooking Time: 15 minutes

Ingredients
Cured cod:
500g piece of cod fillet
2 tsp Maldon salt
Zest of 1 lemon
1 tsp black pepper

Smoked cod brandade:
250g piece of smoked cod
Half a diced onion
Half a shredded leek
2.5 leaves of gelatine soaked in cold water
250ml double cream
250ml soft whipped cream

Pickled courgette:
1 yellow courgette
100ml of white wine vinegar
1 tbsp of sugar
2 pinches of salt
1 star anise
2 tarragon stalks

Orange dressing:
250ml of orange juice
Reduce to syrup

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Recipe by Mark Cheseldine, Washingborough Hall

Lemon and black pepper cured cod, smoked cod brandade, pickled yellow courgette and orange dressing

Mix salt, lemon zest and black pepper, sprinkle over cod on both sides, wrap tightly in clingfilm. Refrigerate for 8 hours.

Sweat onion and leek in butter until soft, add cod and 250ml of double cream, simmer for 5 min. Blend with soaked gelatine until smooth.

Leave to cool then fold in soft whipped cream, season with salt, pepper and lemon juice. Refrigerate for 4 hours.

Slice courgette into ribbons on a mandolin. Boil all other ingredients, leave to cool. Pour over courgette.

Arrange all ingredients onto plate. Serving suggestion – sour dough toast complements this dish wonderfully.

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