Elements

• Parsley wrapped, beurre noisette poached cod Umai Caviar
• Parsley sauce
• Parsley root velouté
• Brandade
• White wine shallots
• Pickled shallot
• Pickled garlic
• Curly chives

Parsley wrapped, beurre noisette poached cod

• 80g Maldon salt
• 20g Sugar

Weigh the cod loin and salt with 6% of the weight of the cod.
Wash under running cold water for 10 minutes and dry in an apron for half an hour. Slit the loin into 3.
Ballantine the cod in clingfilm.
Unwrap and cover with picked parsley leaves. Ballantine and set in iced water. Portion and vac in beurre noisette.
Cook in a water bath at 58 degrees for approximately 6 minutes.

Parsley Sauce

• Parsley
• Chicken stock
• Onion
• Garlic
• Double Cream

Sweat the onion and garlic.
Add the chicken stock, bring to the boil and simmer for 7 minutes. Add the cream and simmer for 3 minutes.
Add the parsley and cook until tender.
Blend and pass into a bowl over ice.
Put into Paco jet containers

Parsley Root Velouté

• 100g Onion
• 2 Cloves garlic
• 350g Parsley root
• 50g Butter
• 700g White chicken stock
• 700g Fish stock
• 100g Double cream
• Parsley stalks

Sweat the onions and garlic with the parsley stalks wrapped in string.
Add the parsley root and sweat until soft.
Add the chicken and fish stock. Bring to the boil and simmer for 7 minutes. Add the cream and simmer for 3 minutes.
Buerre noissette the butter and add.
Blend and pass. Season with salt and lemon.

White wine shallots

Brunoise banana shallots, put into a pan and cover with white wine. Simmer until almost all of the liquid has gone.

Brandade

• Cod
• Olive oil Parsley stalks
• Double cream
• Creme fraiche
• White wine shallots
• Blanched garlic Chives

Salt the cod.
Wash under running cold water for 10 minutes and dry in an apron for half an hour. Vac with olive oil and parsley stalks.
Cook in a water bath at 50 degrees for 20 minutes.

Put the garlic into a pan of cold water and bring to the boil. Pass and top back up with cold water. Repeat this process 10 time in total.

Pass the liquid from the cod through a chinois.
Add double cream and bring to the boil.
Crush the garlic to a paste with the side of a knife. Add to the cream. Add white wine shallots and reduce by half.
Add creme fraiche and reduce until thick.

Riette the cod with a folk and add the cream and creme fraiche reduction. Season with salt and lemon.
In service, warm the brandade in a pan and finish
with chives.

Pickled Shallot Rings

• 150g Rice wine vinegar
• 50g Water
• 30g Sugar

Bring all ingredients to the boil and cool.
Slice small shallots on a mandolin into thin rings. Vac in cold pickle liquor.

Pickled Garlic Slices

Slice small cloves of garlic on a mandolin and put in a pan with cold water.
Bring to the boil, pass and top up with cold water. Repeat this process once more then vac in the same pickling liquor as the shallot.