Pollock/Cod Loin

1. Bring the water and salt solution to the boil & chill.
2. Brine the fish loin for 20 Minutes, ensure the fish is fully submerged in the brine.
3. Remove and dry the loin.
4. Brush the sushi nori sheet with a little water and then place the fish loin onto the sheet and roll the sushi nori over until it sticks to itself and envelops the fish.
5. Wrap the loin in cling film and roll tightly to compact. Chill for an hour to firm up.
6. Slice the loin into nice size portions, Steam the loin for 8/10 Minutes at 50c steam.

Smoked Craster Kipper Dashi

1. First make the dashi. Combine all the ingredients into a pan except the kipper.
2. Bring to a simmer, then take off the heat, cover, and allow to sit for 15 minutes.
3. Bring back to a boil. Add the kipper and allow it to infuse. Strain.

Smoked Kipper Sauce

1. Sweat shallots, garlic in oil adding a little butter at the end
2. Add the white wine – reduce a lot
3. Add noilly prat – reduce a lot
4. Add the kipper dashi stock- reduce ½
5. Add cream – reduce ½ check consistency and taste.
6. Season with salt and lemon juice

To Finish

1. Blanch the monk’s beard in little hot water and butter emulsion until lightly cooked, add the flaked kipper meat.
2. Neatly ball the monk’s beard.
3. Place the cooked fish in the bowl, spoon a little caviar on top, then arrange the monk’s beard on top of the caviar.
4. Garnish with the flowers and finish with the hot smoked sauce poured around the fish.