Sous vide pollock with kombu seaweed, sweetcorn and grapefruit
by Adam Stokes

Ingredients

Fish & Shellfish

  • 500g of pollock fillet

Speciality Ingredients

  • 50g of kombu, dried
  • tapioca starch

Fruit & Vegetables

  • lemon juice
  • 125g of onion
  • 175g of apple
  • 2 corn on the cob
  • 10 radishes
  • 1 grapefruit

Store Cupboard

  • salt
  • 1 lemongrass stick
  • 5g of salt
  • lilliput capers

Spices & Dried Herbs

  • 20g of curry powder

Oils & Vinegars

  • 250ml of grapeseed oil

Salad & Fresh Herbs

  • 16 dandelion leaves
  • coriander