For the stock
To finish
Baked cod
Lightly season the cod fillets with salt. Place on a greased baking tray.
Top each fillet with a knob of butter and drizzle with white wine.
Bake in a moderate oven for 8-12 minutes until cooked.
Remove from the oven, baste with cooking liquor and season with seaweed powder.
Lobster scampi and lime dressing
For the lime dressing place the lime juice, sugar and liquid glucose in a heavy based saucepan and bring to the bottle. Remove from the heat and leave to cool.
Cut each lobster tail into four even pieces, coat evenly in the egg whites then toss in the fine panko bread crumbs until evenly coated.
Deep fry in preheated oil at 180oc until golden brown.
Drain onto kitchen roll, drizzle with cooled lime dressing, fresh lime zest with fine grater and serve.
Lobster sauce
Toast off the pink peppercorns, star anise and fennel seeds in a little olive oil for a minute or two.
Add the sliced fennel, red pepper and onion and sweat down.
Add the lemon peel and a generous pinch of saffron to the pan.
Add the lobster heads and prawns and mix, continue to cook out for a couple of minutes, using a rolling pin break down the lobster shells to extract all the flavour from within.
Slice the lemons and tomatoes then add to the pan along with the basil and tomato puree and white wine.
Allow to simmer for 2-3 minutes then cover with the fish and chicken stock.
Bring the pan to the boil, then turn down and simmer for one hour.
Take off the heat and pass the stock through a fine sieve, discard the mirepoix and shells.
Return the stock to a clean pan and reduce the stock by half.
In a separate pan, add the butter and green peppercorns and gently cook out for about 2 minutes. Add the brandy, reduce by half and then add the completed stock and cream.
Reduce, adjust seasoning, add a squeeze of lemon.
For the stock
To finish
Baked cod
Lightly season the cod fillets with salt. Place on a greased baking tray.
Top each fillet with a knob of butter and drizzle with white wine.
Bake in a moderate oven for 8-12 minutes until cooked.
Remove from the oven, baste with cooking liquor and season with seaweed powder.
Lobster scampi and lime dressing
For the lime dressing place the lime juice, sugar and liquid glucose in a heavy based saucepan and bring to the bottle. Remove from the heat and leave to cool.
Cut each lobster tail into four even pieces, coat evenly in the egg whites then toss in the fine panko bread crumbs until evenly coated.
Deep fry in preheated oil at 180oc until golden brown.
Drain onto kitchen roll, drizzle with cooled lime dressing, fresh lime zest with fine grater and serve.
Lobster sauce
Toast off the pink peppercorns, star anise and fennel seeds in a little olive oil for a minute or two.
Add the sliced fennel, red pepper and onion and sweat down.
Add the lemon peel and a generous pinch of saffron to the pan.
Add the lobster heads and prawns and mix, continue to cook out for a couple of minutes, using a rolling pin break down the lobster shells to extract all the flavour from within.
Slice the lemons and tomatoes then add to the pan along with the basil and tomato puree and white wine.
Allow to simmer for 2-3 minutes then cover with the fish and chicken stock.
Bring the pan to the boil, then turn down and simmer for one hour.
Take off the heat and pass the stock through a fine sieve, discard the mirepoix and shells.
Return the stock to a clean pan and reduce the stock by half.
In a separate pan, add the butter and green peppercorns and gently cook out for about 2 minutes. Add the brandy, reduce by half and then add the completed stock and cream.
Reduce, adjust seasoning, add a squeeze of lemon.
