Looking for a canapé that will impress? Look no further than this elegant arrangement from Lee Westcott, in which fish skin is adorned with dots of oyster emulsion and smoky puréed cod. If you don't want to use cod for this fish skin canape recipe, try salmon, sea bass or trout
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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Begin by submerging the salt cod in cold water, then place in the refrigerator for 24 hours, changing the water 3 times as it soaks. Then, use a smoking gun to give the fish a lightly smoked flavour
500g of salt cod fillet, soaked
To prepare the brandade, place a pan over a medium heat and add the butter. Once melted, add the onion and cook for 3-4 minutes with the peppercorns, thyme, bay leaves and garlic. Cover and cook until the mixture sweats but is not coloured
2 onions, thinly sliced
50g of butter
12 black peppercorns
5 sprigs of thyme
4 bay leaves
7 garlic cloves, thinly sliced
Add the milk, bring to a simmer and add the cod. Cook for 2 minutes, or until the cod is just cooked
500ml of milk
While still warm, add to a blender with the soaked gelatine and blitz to form a very fine purée. Pass through a fine sieve or drum sieve, pressing firmly to extract all of the flavour
6 bronze gelatine leaves, soaked
Transfer the purée to a metal bowl and place over an ice bath, stirring from time to time. Once almost set, fold in 2/3 of the semi-whipped cream, then taste the mix to check the flavour. Add a little more cream, ensuring the flavour of the cod is not lost or diluted. Season to taste and leave to set over the bowl of iced water
500ml of double cream, semi-whipped
Preheat a steam oven to 100°C/212°F
To prepare the fish skins for frying, first clean the skins with a knife, ensuring all of the scales have been removed. Wash, pat dry and lay on baking sheets. Steam for 6 minutes, then use a fork to prick holes in the skins and dry out in a dehydrator until crisp
For the oyster emulsion, blend all of the ingredients (except the oil) in a Thermomix for 2 minutes, then slowly pour in the olive oil or dill oil until you achieve a thick emulsion. Season with salt, pepper and lemon juice and store in a squeezy bottle until required
3 oysters, juice reserved
2 egg yolks
20ml of white wine vinegar
10g of Dijon mustard
1/2 bunch of dill, picked and chopped
1 lemon, for juice
olive oil, or dill oil
Before serving, deep-fry the skins, moving them around frequently in the fryer. Drain on kitchen paper and season with salt
Transfer the cod purée into a piping bag with a 0.5cm nozzle, then pipe small dots onto the fish skin, repeat with dots of the oyster emulsion and garnish with smoked paprika and dill. Serve immediately
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