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Sous vide pollock with kombu seaweed, sweetcorn and grapefruit

by Adam Stokes
  1. Pollock with kombu seaweed, sweetcorn and grapefruit
Item 1 of 1
  • Main
  • medium
  • 4
  • 1 hour 40 minutes
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This vibrant sous vide pollock and seaweed dish from Adam Stokes combines the fresh flavours of grapefruit, capers and dandelion with smooth sweetcorn and sous vide pollock, which is one of the most sustainable fish you can buy. Adam uses tapioca starch for the dish which can be bought online or from specialist stores.

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Ingredients

Metric

Imperial

Pollock

Curry

To serve

SAVE RECIPE

Equipment

  • Deep fat fryer
  • Blow torch
  • Blender
  • Thermometer
  • Sous vide equipment

Method

1
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
2
Remove the bag from the water bath and plunge into iced water until cool
3
Sweat the onion, apple and lemongrass in 100ml of grapeseed oil until translucent. Add the curry powder and toast gently for 2 minutes
4
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
5
Leave to marinate for at least 20 minutes, then pass through a chinois and leave to cool
6
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
7
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
8
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
9
Rinse and clean the radishes, pat dry, and grate them very finely. Segment the grapefruit and cut the segments into small pieces
10
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
First published in 2015
Adam Stokes

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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