Kong Kok Kiang | Executive Chef, One Farrer Hotel & Spa
With this recipe, I've changed the texture of the classic cod brandade. The California Raisins play a key role in neutralising the saltiness and unctuousness of the seared Parma ham, while lending a little sweetness and texture to the dish.
Blend scallop, egg, cream and seasoning into a mousse.
Fold cod cubes and chives into the mousse, then place in vacuum bag and sous vide at 52°C for 22 minutes.
When cooked, cool down in an ice water bath. Remove from bag and portion, then wrap with Parma ham. Pan-sear until golden brown and portion into smaller pieces.
Cut potatoes into cannelloni shape using a ring cutter.
Pour chicken stock, seasonings and butter into a pot. Add potatoes and bring to a boil, then simmer until the centres of the potatoes are soft.
Remove from stock, then coat with polenta flour and sear with butter until golden brown. Bring stock to boil again to blanch vegetables, then sauté them and season to taste.
Sweat onions in butter until soft. Fold
in flour and mix well until it forms a dough. Pour in milk, bay leaves, cloves and then whisk. Bring to a boil and strain. Mix in cheese and whisk well.
Place everything (except xantana) into a pot. Bring to a boil and reduce by half. Blend until smooth and strain, then thicken with xantana.
Boil orange juice and pour over California Raisins. Let them soak for 30 minutes. Strain California Raisins and mix everything together to form a salsa.
Spread California Raisin purée across a plate and place potato at a corner of the purée.
Garnish potato with Mornay sauce and salmon roe, and place cod, sautéed vegetables and a generous spoonful of salsa next to it. Drizzle with remaining vinaigrette and garnish with salmon roe and cress.
Ingredients
Directions
Blend scallop, egg, cream and seasoning into a mousse.
Fold cod cubes and chives into the mousse, then place in vacuum bag and sous vide at 52°C for 22 minutes.
When cooked, cool down in an ice water bath. Remove from bag and portion, then wrap with Parma ham. Pan-sear until golden brown and portion into smaller pieces.
Cut potatoes into cannelloni shape using a ring cutter.
Pour chicken stock, seasonings and butter into a pot. Add potatoes and bring to a boil, then simmer until the centres of the potatoes are soft.
Remove from stock, then coat with polenta flour and sear with butter until golden brown. Bring stock to boil again to blanch vegetables, then sauté them and season to taste.
Sweat onions in butter until soft. Fold
in flour and mix well until it forms a dough. Pour in milk, bay leaves, cloves and then whisk. Bring to a boil and strain. Mix in cheese and whisk well.
Place everything (except xantana) into a pot. Bring to a boil and reduce by half. Blend until smooth and strain, then thicken with xantana.
Boil orange juice and pour over California Raisins. Let them soak for 30 minutes. Strain California Raisins and mix everything together to form a salsa.
Spread California Raisin purée across a plate and place potato at a corner of the purée.
Garnish potato with Mornay sauce and salmon roe, and place cod, sautéed vegetables and a generous spoonful of salsa next to it. Drizzle with remaining vinaigrette and garnish with salmon roe and cress.