Confit pollock with cauliflower, cockles and Parmesan

Ingredients

Fish & Shellfish

  • 1000g of pollock loin, pin-boned and skinned
  • 300g of cockles

Store Cupboard

  • 50g of rock salt
  • 50g of sugar
  • 300ml of vegetable stock
  • salt
  • 100g of sugar
  • salt
  • salt

Beverages

  • 250ml of water
  • 200ml of dry white wine
  • 200ml of water

Salad & Fresh Herbs

  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • celery cress

Spices & Dried Herbs

  • 4 white peppercorns
  • 1 star anise
  • 4 white peppercorns

Fruit & Vegetables

  • 1 carrot, peeled and cut into 1cm dice
  • 1 shallot, peeled and cut into 1cm dice
  • 2 celery sticks, cut into 1cm dice
  • 1 cauliflower
  • 1 purple cauliflower
  • 1 romanesco, broken into florets

Oils & Vinegars

  • oil
  • 100ml of Chardonnay vinegar

Dairy

  • 200g of unsalted butter
  • 80ml of double cream
  • 100g of unsalted butter

Cheese

  • 100g of Parmesan, grated
  • Parmesan, finely grated

Speciality Ingredients

  • 12g of ultratex