Showcasing the tender flesh of cod belly, this starter by Paul Foster is an elegant way to get to grips with this underused part of the fish. Paired simply with avocado emulsion and lightly salted cucumber, this dish is a great combination of fresh, clean flavours.
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Cover the cod belly in salt and leave for 10–12 minutes depending on thickness of the fish
1 cod belly, large, skinned
500g of salt
In a blender, blitz the avocado with the egg yolks and lemon juice until smooth. Pour into a bowl and then slowly add the sunflower oil in a steady stream while continually whisking to emulsify. Season to taste
2 avocados, ripe
3 egg yolks
1 lemon, juiced
100ml of sunflower oil
Preheat a water bath to 48°C
Remove the cod from the bag, wash well in cold water and pat dry. Place in a vacuum bag with the olive oil and fully compress in a chamber sealer
50ml of extra virgin olive oil
Poach the cod in the water bath for 10 minutes, until just cooked
Cut the cucumber into quarters and remove the seeds. Sprinkle lightly with sea salt and leave for 10 minutes
1/2 cucumber, peeled
Preheat a deep-fryer to 210°C. Alternatively, place the oil in a deep-sided pan and bring up to temperature on the hob
500ml of vegetable oil
Fry the wild rice in the oil until puffed up and golden
50g of wild rice
Wash the sea vegetables, blanch in boiling water and then refresh in cold water
To plate the dish, flake the cod and arrange on places with the avocado emulsion dotted around. Cut the cucumber into 2cm pieces and place on the plate, sprinkle with wild rice and sea vegetables and finish with a fine grating of lemon zest
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