M AT T H AY
SERVES
4
Cured Orford line caught pollack, textures of Kent heritage carrots, pickled radish
INGREDIENTS 1 x 600g pollack fillet centre cut, scaled and pin bones CURE FOR POLLACK 1 tsp fennel seed 1 tsp caraway 10 peppercorns, crushed 1 star anise, crushed 2 leaves green nori seaweed 200g fine sea salt 50g sugar Zest of 1 lemon
METHOD CARROT CANNON 4 x medium carrots 250ml carrot juice ¼ star anise Salt BROAD BEANS 100g fresh broad beans, blanched and podded 10g butter Pinch smoked salt
PICKLED RADISH 4 white radish 300g olive oil 120g Chardonnay vinegar Pinch salt
LOVAGE OIL 2 bunches lovage 250ml olive oil Salt to taste Sugar to taste
CARROT PURÉE 500g finely sliced carrots (all same thickness) 700ml fresh carrot juice ½ tsp ascorbic acid Pinch salt
TO SERVE 1 tbsp butter foam 1 tsp yuzu juice 100ml reserved radish liquor ¼ tsp wasabi Seasonal forage leaves (optional)
CURE FOR POLLACK 1. Blitz the spices, seaweed, salt, sugar and zest. 2. Cover the pollack and cure for 30 minutes 3. Wash off and pat dry. 4. Square cut the pollack into 4 x 10 x 5cm portions. PICKLED RADISH 1. Wash/dry the radish and vacuum pac with the pickling liquor (oil, Chardonnay vinegar, salt). 2. Steam for 8 minutes until al dente. 3. Plunge into ice water, chill and store in the liquor. 4. Heat to order in liquor. CARROT PURÉE 1. On a constant simmer cook the carrots in the juice with ascorbic acid. 2. After approximately 30 minutes the carrots should be very soft. 3. Strain the juice and reduce. 4. Blitz the cooked carrots and juice together, adding enough juice to get the correct consistency. CARROT CANNON 1. Peel 4 medium carrots shaping in to a smooth barrel 9 x 2½cm, place in a vacuum pac with the carrot jus and anise. 2. Vacuum hard and steam at 100°C for 12 minutes until perfectly cooked
Chef Magazine / Issue 30 / August / 2013
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BROAD BEANS Reheat in water, butter and salt. TO SERVE 1. Heat a non stick pan with olive oil, place the pollack skin side down and cook each side 1½ minutes each side. 2. Add 1 tablespoon of butter foam and baste for 30 seconds. 3. Add 1 teaspoon of yuzu juice and leave 1 minute before serving. 4. Heat the carrot purée, the carrot cannon and radish (reserve some liquor for dressing). Check the seasoning. 5. Take 100ml of radish liquor and emulsify with ¼ teaspoon wasabi. Swipe the carrot purée, place the pollack on place, dress with broad beans and forage leaves (seasonally). 6. Dress the plate with radish and wasabi liquor, finish with seasonal leaves.