This month Head Chef Robby Jenks, brings you a taste of the ocean.

Ingredients

• 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
• Salt
• Pepper

Method

1. To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.
2. 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.
3. Reduce the white wine in a second pan by a third and then add back into the reduced stock.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Enjoy!

Wine Pairing

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