Really pleased with this dish, I'm a big fan of sea buckthorn and have been wanting to use it in a savory dish for sometime, it works perfectly with carrot in the puree. I hoped it would work as carrot and orange is such a classic combination, and it does! The taste seems familar but a bit more complex and the distinctive buckthorn flavor comes through at the end.
We brine the Cod and cook in charcoal oil a technique I picked up from the very talented Adam Simmonds, where incidentally I had amzing meal earlier this year. We cook the Cod at 65degrees and finish with a little heat from the grill.
To finish the dish we add confit whole sand carrots and cobnuts. It's also served with a Cod dashi on the side.
This dish is currently on our Conversation Menu and proving very popular.
Jamie Maxwell was in earlier this week doing some photography for me, we were experimenting with a few more props than usual and the results were fantastic, top work as always from Jamie
www.jamiemaxwellphotography.co.uk
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