Image
Ingredients
160g-180g Skrei cod portion (if cod is unavailable, or you fancy a different fish, then chef recommends hake)
50g cockle meat
50g brown shrimp (or prawns)
1 Romanesco (or cauliflower)
1 large potato
150g unsalted butter
Tarragon (optional)
Chives
Peas shoots (garnish)
Olive oil
Squeeze of lemon juice
Salt and pepper for taste
Method
Peel the potato and using a medium-sized cutter/metal ring press through the potato to create a cylinder shape. Using a knife slice either end of the cylinder whilst still in the cutter to create a straight top and bottom to the potato fondant.
Bring a small pan of water to the boil, deep enough to cover the fondant and to the water add 50g of butter, salt and the potato. Simmer gently until the potato is soft all the way through. Then remove from the water and leave to cool.
Place the almonds on a metal baking tray, sprinkle with a pinch of salt, and cook in the oven at 160 degrees until golden brown. This should take 6 minutes approximately, then remove and leave to cool.
Prep the Romanesco (or cauliflower) - Remove the leaves and stem, then using a small knife cut away 4 florets of Romanesco. Make sure all florets are a similar size to ensure that cooking is even throughout all 4. Bring to a separate pan of water to the boil and cook the Romanesco for 3 minutes to soften the core.
Soften the rest of the butter in a different pan until completely melted and it starts to bubble. Then, one at a time add the brown shrimp, cockles and almonds and gently simmer to cook through. Using a sharp knife, chop the tarragon and chives finely, then set aside. These will be added to the sauce just before serving.
Heat a non-stick pan on a medium to high heat with a splash of olive oil. Season the skin side of your cod (or hake) with salt and place skin side down gently into the pan. Cook for 1-2 minutes until the skin is starting to crisp and turn to a golden brown colour on the edges, then remove from the heat.
Using the fish pan, colour each flat side of the potato fondant to a golden colour and then place both the cod and the potato in the oven at 180 degrees for 6-7 minutes.
Bring the butter sauce back to a simmer, add the Romanesco and the herbs you chopped earlier and season with salt and pepper to taste.
Place the potato fondant in the middle of your chosen bowl or plate, using a spoon place the Romanesco evenly around the potato creating a gap between each one.
Now spoon evenly some butter, shrimp, almond and cockles into each, creating a moat surrounding the fondant.
Place the fish on top of the fondant with the skin side facing upwards and garnish with the peas shoots to finish.