Seasonal Recipe of the Week – Cornish cod and chicken oysters, by Tim Allen
Ingredients
(Serves four)
For the cod
200g olive oil
4 x 200g portions of Cornish cod fillet or Screi (Norwegian Arctic cod)
For the slow cooked chicken oysters
250ml vegetable oil
250g corn-fed chicken oysters
35g Maldon sea salt
2g thyme
2g fresh garlic (peeled)
Rendered chicken fat (optional)
For the quick chicken sauce
1 litre brown chicken stock
250g roasted chicken bones or chicken trimmings (ask your butcher; you should get them free)
100g olive oil
200g chopped mixed vegetables (carrot, onion, celery and leek)
4g peeled garlic
2g fresh rosemary
200ml white wine
For the cauliflower cream
1kg shredded cauliflower
250ml whipping cream
100g butter
White pepper
Salt
For the garnish
8 medium/large new potatoes, cooked and sliced lengthways
150g samphire - remove the bottom woody stem parts and then lightly steam until tender
200g baby spinach
30g unsalted butter
Method
For the cod Wash the cod portions in iced water and dry on a clean white cloth. Then warm a pan and add the olive oil. Increase the heat slightly and place the cod portions in the pan. Allow the fish to settle in the pan and then place into a hot oven and roast for four minutes.
Remove from the oven and turn the fish skin side up, and allow it to rest in the pan for two minutes.
For the slow-cooked chicken oysters Marinate the chicken oysters for six hours in the Maldon salt, thyme and garlic. Warm the vegetable oil to 90*C and add the marinated chicken oysters. Cook at 90*C in the oven for four hours and then check . If you prefer, cook the chicken oysters in the chicken fat.
For the quick chicken sauce Caramelise the vegetables in oil until golden brown and add the rosemary, garlic and white wine. Reduce until dry.
Add the stock plus the chicken bones and bring to the boil. Skim and simmer for 60 minutes.
Strain through a fine cloth and reduce in a saucepan until you have achieved a good flavour - it's very important to taste the stock as it reduces. Season if required.
For the cauliflower cream Vacuum pack all the ingredients together, apart from the cream. Boil in a pan of water until the cauliflower is soft. Open the bag and pour straight into a blender. Blend until smooth and then add the seasoning and the cream. Now pass off over ice and then freeze in a Pacojet container.
"Shave" the contents, refreeze and shave twice more to obtain a perfectly smooth purée.
For the garnish Soften the butter in a saucepan and wilt the baby spinach until tender, gently squeeze in a sieve to remove excess water and then serve.
Tim Allen, head chef, Launceston Place, London
Recommended wine The best match for this dish would be a Chardonnay-based wine, but something that is not too heavily oaked. Try a good Macon Village like a St Veran. You need a certain amount of weight but also some good cut to the wine to allow the flavours of the cod and chicken oysters not to be dominated.
Simone Sylvestre is the 2009 Acorn Scholar and sales manager at Laytons Wine
