Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

  • Main
  • medium
  • 4
  • 1 hour 40 minutes


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To serve

Blend the kombu seaweed in a food processor until powdery and sprinkle liberally over the entire surface of the pollock fillet. Place in a vacuum pac bag, seal and cook at 45°C for 15–17 minutes, depending on the thickness of the fillet
  • 50g of kombu, dried
  • 500g of pollock fillet
Remove the bag from the water bath and plunge into iced water until cool
Sweat the onion, apple and lemongrass in 100ml of grapeseed oil until translucent. Add the curry powder and toast gently for 2 minutes
Warm the rest of the grapeseed oil to 60°C with the salt, remove from the heat and mix into the onion, apple and lemongrass mix
  • 150ml of grapeseed oil
  • 5g of salt
Leave to marinate for at least 20 minutes, then pass through a chinois and leave to cool
Place 6 tablespoons of curry and lemongrass oil into a bowl and add large, heaped tablespoons of tapioca starch. Mix until it resembles a powder
  • tapioca starch
Blowtorch the raw sweetcorn until it is charred - the heat will gently cook through the kernels. Pick the dandelion leaves into nice sprigs and reserve
  • 2 corn on the cob
  • 16 dandelion leaves
Place the lilliput capers in a deep fryer at 190°C and fry until they open up like flowers. Set aside to drain on some kitchen paper
Rinse and clean the radishes, pat dry, and grate them very finely. Segment the grapefruit and cut the segments into small pieces
Slice the pollock into attractive pieces, season with lemon juice and salt and arrange on the plates. Place the grapefruit and radishes onto the fish, sprinkle over the curry powder and place the dandelion leaves on top. Sprinkle over the crispy capers and place sprigs of coriander on top
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