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.
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