Roasted whitby cod with smoked haddock brandade
Ingredients
Roasted cod
4 x 75g fillets Whitby cod
30ml olive oil
15g butter
30g flour
10g ground coriander
Salt black pepper
Haddock brandade 150g smoked haddock fillet (undyed)
180g potato
50ml extra virgin oil
200ml milk
2 cloves garlic
Saffron dressing
50ml white wine
30ml white wine vinegar
200ml olive oil
60g shallots chopped
1 clove garlic finely chopped
Pinch saffron
Pinch sugar
Parmesan crackling
60g Parmesan
10g flour
Black pepper
Rouillé jus 150g red pepper
1 clove garlic
75g chopped onion
200ml fish stock
50ml white wine
15g tomato purée
Pinch saffron
3 drops chilli oil
75ml extra virgin oil
50ml grape seed oil
15 coriander seeds
Sprig thyme
Garnish 2 small courgettes
45g courgettes
45g green pepper
45g red pepper
45g yellow pepper
50g salted lemon
45g aubergine
30ml olive oil
Method
Heat oil and butter mix flour and ground coriander. Season cod and dip skin-side into the flour mix. Place in pan skin-side down cook until golden brown.
For the brandade bring the milk to the boil add garlic and haddock. Do not boil again. Poach until ready. Peel quarter and cook potato drain and mash. Put potato garlic and haddock in a mixer whizz for 15 seconds. Add a little oil and milk alternately until stiff but light consistency is achieved. Keep the mixture warm.
In a separate pan heat a little of the olive oil. Sweat red pepper garlic and onion until soft. Déglacé with white wine then add tomato purée coriander saffron and thyme. Cook until wine evaporates. Add fish stock and reduce by half. Place in a blender add chilli oil and whizz until smooth then gradually add remaining olive oil and grape seed oil. Pass through a chinois taste season. Keep warm.
For the saffron dressing sweat garlic and shallots in 30ml of olive oil add saffron. Déglacé with white wine vinegar and reduce until evaporated add wine and oil season. Keep warm.
Grate Parmesan mix with flour and pepper. Place oval template on greased baking tray and sprinkle with cheese mix. Remove the template bake in the oven until just cooked. Leave to cool remove from tray.
To garnish cut the two small courgettes into strips lengthways cook and refresh(20 slices). Heat oil and sweat brunoise until just cooked. Keep warm season.
Arrange five folded courgette slices on each plate top with brandade. Drizzle with rouillé jus then scatter brunoise. Place cod on plate drizzle cod and brunoise with saffron dressing place a sheet of Parmesan crackling on top.
