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Salt cod poached in olive oil with langoustine cigars and hermitage jus

Salt cod poached in olive oil with langoustine cigars and hermitage jus

Salt cod poached in olive oil with langoustine cigars and hermitage jus

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1
For the cod, combine all the ingredients for the salt mix in a bowl. Clean and trim any sinew from the cod fillets
  • 2 lemon grass stalks
  • 2 kaffir lime leaves
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • 1/2 tsp Chinese five-spice powder
  • 100g of sea salt
  • 1 lime
  • 1/2 bunch of coriander
2
Sprinkle a layer of salt mix on a long piece of cling film, lay the cod on top and cover with the rest of the salt mix
  • 1 cod fillet
3
Roll tightly in cling film and press between two heavy trays of 1 hour. Turn the fish over and press for a further 1 hour
4
Rinse off the salt in ice water and pat dry with kitchen paper. Remove the skin and roll tightly in cling film again. Using a sharp knife, portion into 8 x 50g pieces
5
At this point the cling film can be removed. Place each piece into its own small vac pac bag and vacuum each bag
6
For the gem hearts, remove the outer leaves of the lettuces. Reserve the small, pale inner leaves. Allow 2-4 per portion. Keep refrigerated until serving
  • 4 baby gem lettuces
  • 50g of unsalted butter
  • 1 pinch of salt
7
For the langoustines, remove the heads. Add the carrot, onion and celery mirepoix, the herbs and aromatics to a medium pan and fill with water
  • 8 langoustines
  • 1 carrot
  • 1/2 onion
  • 1 celery stick
  • 1 star anise
  • 5 white peppercorns
  • 1 chervil stalk
  • 1 dill stalk
  • 1 tarragon stalk
  • 5g of salt
8
Submerge the langoustines in stock and poach for 6 seconds. Remove and plunge straight into ice water. When cold, break away the shells
  • 400ml of fish stock
9
For the langoustine mix, add the peeled langoustines to a blender with the lemon, ginger, coriander and salt. Blitz to a purée. Keep the mixture refrigerated
  • 1 lemon
  • 10g of fresh ginger
  • 5g of coriander
10
For the cigars, using a ruler and a sharp knife, cut the feuille de brick into 10cm x 8 cm rectangles. Place one layer of pastry onto a board and spread 2mm thick with the langoustine purée
  • 190g of feuille de brick pastry
11
Lay a wooden skewer through the middle and roll the pastry around it. Repeat the process for 7 more cigars. Transfer to a cling-filmed plate and refrigerate until serving
12
For the hermitage jus, in separate medium heavy based pans, colour the mushrooms and shallots to golden brown. Combine the two then add the garlic, peppercorns, tarragon, star anise, hermitage wine and fish stock
  • 1 garlic clove
  • 1/2 shallot
  • 5 white peppercorns
  • 1 sprig of fresh tarragon
  • 1 star anise
  • 6 large white mushrooms
  • 300ml of fish stock
  • 325ml of hermitage wine
  • 5ml of olive oil
13
Bring to a boil and reduce by half, skimming constantly. Change into a new pan if needed. Pass twice through a fine cloth or muslin. Keep refrigerated until serving
14
For the squid, remove the legs from squid body and clean them in ice water. The squid body may be reserved for another dish or frozen for up to 2 weeks. Combine the flour and salt
  • 16 baby squid
  • 20g of plain flour
  • 5g of salt
15
Dust the squid legs in the flour mix and fry at 180°C for 30 seconds or until crisp. Drain on a paper towel. Keep the oil for the langoustines
  • 1000ml of oil
16
Poach the cod in a water bath at 50°C for 9 minutes. Meanwhile combine the fresh herbs, lemon juice, salt and oil in a medium pan
  • 4 sprigs of dill
  • 4 sprigs of chervil
  • 400ml of extra virgin olive oil
  • 1 lemon
  • 1 pinch of salt
17
Warm the oil but do not boil. Remove the cod from their bags and place into the infused olive oil. Coat
18
To serve, lay out 8 plates. Remove the cod pieces from the herb infused oil dressing and drain on a paper towel. Gently flake and place a few pieces on each plate
19
Deep fry the langoustine cigars in the squid oil at 180°C until golden. Pull the skewers out and add to the plates
20
Gently toss the baby gem leaves in foaming butter. Season and place around the cod
  • 20g of butter
  • 1 pinch of salt
21
Garnish with the fried crisp squid tentacles. Sauce with hermitage jus and lastly, drizzle with some of the herb infused oil dressing

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