Richard Corrigan's luxurious cod with quince recipe includes the much underrated calçots - a mildly flavoured Catalan green onion. If you can't get hold of calçots, use plump spring onions or young leeks instead.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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Preheat the oven to 160°C/gas mark 3
For the terrine, crush the pink fir potatoes and combine with the rest of the terrine ingredients, except the morcilla and pancetta. Season with salt and pepper
100g of Le Gruyère AOP, grated
2 tsp fresh parsley, chopped
1 tbsp of Pommery mustard
salt to taste
black pepper to taste
1 onion, sweated in Pommace oil until soft
400g of pink fir potatoes, boiled until tender
Line the terrine mould with the pancetta slices, making sure there is plenty of overhang
14 pancetta slices, thinly sliced
Fill the bottom and sides of the terrine with the potato mix, leaving room in the centre for the morcilla
Place the morcilla in the centre and cover with the remaining potato mix. Press the mix down hard to make sure there aren't any air pockets and fold in the overhanging pancetta to cover the top of the terrine
300g of morcilla sausage, skin removed, formed into an 8 inch ballotine
Place the terrine open side up onto a baking sheet and bake in the oven for 20 minutes
Remove the terrine from the oven, press down with weights and refrigerate overnight
For the quince, add the sugar and water to a heavy-based pan and cook over a moderate heat until a caramel colour has been achieved
200g of sugar
50ml of water
Deglaze with the sherry vinegar, then add the quince and keep cooking gently until the sauce has reduced to a runny, honey-like texture and the quince has cooked - this should take approximately 15 minutes. Keep in a warm place until ready to serve and reserve the sherry caramel pan juices
400ml of sherry vinegar
2 quince, peeled, cored and sliced
To cook the cod, heat the oil in a frying pan over a medium heat. Once the pan is hot, pan-roast the fillet of cod skin-side down until golden, then deglaze with fresh lemon juice
4 cod portions
Deep-fry the sage leaves in a deep fat fryer for 20-30 seconds until crispy
oil, for deep frying
10 sage leaves
Remove the sage leaves from the oil and drain well on kitchen paper. Season with salt
salt to season
Brush the calçots with oil, season and grill on both sides until they soften and begin to char
salt to season
black pepper to season
Cut the terrine into 1.5cm slices and fry on both sides in a little olive oil until nice and golden
1 dash of oil
To serve, place the calçots onto plates, lay the cod and terrine on top then spoon over the caramelised quince. Sprinkle with the deep-fried sage leaves and dress with the sherry caramel from the quince. Serve immediately
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