For the cod:
Cut the cod in to 80-100gm portion and season with salt
Place the cod on to a tray lined with paper.
Pour over a spoonful of melted butter and a squeeze of lemon on each piece of cod
Cover with tin foil and bake for 6-8minutes at 150° in the over
Remove from the tray and season with a little maldon salt and grate over the frozen smoked cod roe.
For the onion stock:
Place the onion into a tray, pour over the water
Put in the oven and roast for about an hour until the onion is completely soft.
Remove from the oven, leave to cool then squeeze the excess juice from the onion.
Reserve the liquid for the sauce.
For the curry sauce:
Place the shallots & olive oil in a pan and cook down under cling film until softened and with no colour.
Add the lemongrass, root ginger, garlic, lime leaves and the crushed spice mix.
Cook all together for 1-2 minutes to release flavours, add the white wine and reduce by three quarters until the liquid starts to coat the ingredients.
Add the chicken stock and onion stock and bring back to the boil.
Boil for 3-4 minutes then pass through a fine sieve.
Place the liquid into a Vitamix with the crème fraiche and blitz until smooth.
Pass again and check the seasoning.
For the coriander oil:
Blanch the coriander in salted boiling water for 30 seconds.
Once blanched, plunge straight into iced water to stop the cooking process and maintain the green colour.
Strain off the coriander by wrapping it in a jay cloth or oven cloth and squeezing out all the moisture.
Chop the coriander with a knife before putting in a thermo mix at speed 10 for 6 minutes with the sunflower oil.
Pass the oil through a jay cloth and season with salt to taste. Check seasoning with a senior.
For the cous cous:
Bring all ingredients (except cous cous) together in a pan and bring to the boil.
Add the cous cous, bring back to the boil.
Once it reaches boiling point again, take off the heat and cling film the pan until ready, around 15 minutes.
For the cod:
Cut the cod in to 80-100gm portion and season with salt
Place the cod on to a tray lined with paper.
Pour over a spoonful of melted butter and a squeeze of lemon on each piece of cod
Cover with tin foil and bake for 6-8minutes at 150° in the over
Remove from the tray and season with a little maldon salt and grate over the frozen smoked cod roe.
For the onion stock:
Place the onion into a tray, pour over the water
Put in the oven and roast for about an hour until the onion is completely soft.
Remove from the oven, leave to cool then squeeze the excess juice from the onion.
Reserve the liquid for the sauce.
For the curry sauce:
Place the shallots & olive oil in a pan and cook down under cling film until softened and with no colour.
Add the lemongrass, root ginger, garlic, lime leaves and the crushed spice mix.
Cook all together for 1-2 minutes to release flavours, add the white wine and reduce by three quarters until the liquid starts to coat the ingredients.
Add the chicken stock and onion stock and bring back to the boil.
Boil for 3-4 minutes then pass through a fine sieve.
Place the liquid into a Vitamix with the crème fraiche and blitz until smooth.
Pass again and check the seasoning.
For the coriander oil:
Blanch the coriander in salted boiling water for 30 seconds.
Once blanched, plunge straight into iced water to stop the cooking process and maintain the green colour.
Strain off the coriander by wrapping it in a jay cloth or oven cloth and squeezing out all the moisture.
Chop the coriander with a knife before putting in a thermo mix at speed 10 for 6 minutes with the sunflower oil.
Pass the oil through a jay cloth and season with salt to taste. Check seasoning with a senior.
For the cous cous:
Bring all ingredients (except cous cous) together in a pan and bring to the boil.
Add the cous cous, bring back to the boil.
Once it reaches boiling point again, take off the heat and cling film the pan until ready, around 15 minutes.
