Deconstructed Cod Brandade with California Raisin Purée, Potato Mornay & California Raisin Salsa

AuthorCalifornia Raisins
Rating

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.

Deconstructed Cod Brandade with California Raisin Purée, Potato Mornay & California Raisin Salsa
Yields4 Servings
COD BRANDADE
 220 g scallops
 1 egg
 80 ml cream
 2 g salt
 1 g white pepper
 500 g cod fish loin, cubed
 15 g chives
 200 g Parma ham
 butter, for searing
VEGETABLES
 4 large yellow potatoes, peeled
 500 ml liquid chicken stock
 3 g salt
 1 g white pepper
 2 g sugar
 100 g butter
 100 g polenta flour
 14 baby zucchini halves
 8 yellow squash wedges
MORNAY SAUCE
 250 g onions, chopped
 50 g butter
 50 g flour
 350 ml milk
 2 pcs bay leaves
 2 pcs cloves
 40 g Gruyere cheese
 50 g Parmesan cheese
CALIFORNIA RAISIN PUREE
 350 g California Natural Raisins
 150 ml orange juice
 1 cinnamon stick
 1 pc clove
 2 pcs star anise
 30 g sugar