This month Head Chef Robby Jenks, brings you a taste of the ocean.
- Cod Loin
- 200g shallot sliced thin
- 40g curry powder
- 175g Unsalted Butter
- 500ml White wine
- 500ml Fish stock
- 500ml Coconut cream
- 1 Cauliflower
- 600ml olive oil
- 400ml lemon juice
- I sprig of thyme
- 1 bulb of garlic
- To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.
- Whilst the fish is resting begin making your coconut cream sauce by sweating your shallots in 50g of butter ensuring that no colour is added during this process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Into the pan add your fish stock and reduce until it is halved.
- Reduce the white wine in a second pan by a third and then add back into the reduced stock.
- Once mixed add the coconut cream and bring to the boil and reduce the sauce to your preferred consistency before pass through a sieve and adding the remaining 25g of butter and seasoning to taste whilst whisking.
- For the cauliflower purée blanch your half of a cauliflower until soft, drain and place in a blender and blitz until smooth. Then return the mix to the pan adding 100g of butter and cook on a high heat until caramelised. To create velvety smoothness in the purée blend for a second time and pass through a sieve.
- To dress the remaining of the cauliflower create blend using 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.
- Cut three quarters of the cauliflower left into florets and mix with some of the dressing over a low heat. Using the last quarter of raw cauliflower finely shave into the dressing a leaving to lightly pickle while to cooking the fish.
- Once the fish has rested for eight hours pan fry in a little oil until golden brown and place into the oven for 2 minutes then turn over and cook for a further approximately another 2 minutes until cooked.
- To serve your dish place the roasted cauliflower mix and puree in a bowl with the cod on top then add your raw cauliflower and sauce to finish.
This dish pairs perfectly with a light, crisp and dry white wine that has some minerality such as a Sancerre or Pouilly-Fumé (Sauvignon Blanc from the Loire Valley)
If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2014 for a brighter fresher presentation or “La Carrière” Estate Chardonnay Knights Valley 2011 for a richer, more hedonistic presentation