Parsley Oil
Blend together 500g of the parsley leaves with the oil until 62C. Pass and freeze to remove water.
Blend this again with the remaining parsley until 62C again. Pass through a muslin and freeze to remove water. Bag in 50ml bags.
Smoked Butter
Melt the butter and then place into a smoker to infuse. Leave for 3-4 hours. Light the smoker twice.
Miso Cured Black Cod
Marinate all together in a vacuum bag for 8 hours.
Miso sauce
Add all to a saucepan and reduce until slightly thickened. Blend until silky smooth.
Salted cod bones
Mix the salt and sugar well then coat the bones. Leave for 24 hours, then wash off and leave in a salt chamber for 1 week to age.
Salt cod stock
Rinse off the bones for 30 minutes under cold water. Once the bones are rinsed, add to a pan with the dashi and reduce by half. Pass through a muslin and squeeze out well.
Salt cod soup
Gently cook the shallots with a pinch of salt in a pan with a lid on until soft with no colour. Add the pork fat and reduce down until almost dry. Add the sake and bring to the boil. Allow to cool, then pass and then blitz on turbo and season.
Parsley Oil
Blend together 500g of the parsley leaves with the oil until 62C. Pass and freeze to remove water.
Blend this again with the remaining parsley until 62C again. Pass through a muslin and freeze to remove water. Bag in 50ml bags.
Smoked Butter
Melt the butter and then place into a smoker to infuse. Leave for 3-4 hours. Light the smoker twice.
Miso Cured Black Cod
Marinate all together in a vacuum bag for 8 hours.
Miso sauce
Add all to a saucepan and reduce until slightly thickened. Blend until silky smooth.
Salted cod bones
Mix the salt and sugar well then coat the bones. Leave for 24 hours, then wash off and leave in a salt chamber for 1 week to age.
Salt cod stock
Rinse off the bones for 30 minutes under cold water. Once the bones are rinsed, add to a pan with the dashi and reduce by half. Pass through a muslin and squeeze out well.
Salt cod soup
Gently cook the shallots with a pinch of salt in a pan with a lid on until soft with no colour. Add the pork fat and reduce down until almost dry. Add the sake and bring to the boil. Allow to cool, then pass and then blitz on turbo and season.
