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
 1 g xantana
CALIFORNIA RAISIN SALSA
 150 g California Natural & Golden Raisins
 100 ml orange juice
 100 g cherry tomato wedges
 50 ml extra virgin olive oil
 50 ml lemon juice
 30 g sugar
 3 g salt
GARNISH
 50 g salmon roe
 1 punnet affilia cress
COD BRANDADE
1

Blend scallop, egg, cream and seasoning into a mousse.

2

Fold cod cubes and chives into the mousse, then place in vacuum bag and sous vide at 52°C for 22 minutes.

3

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.

VEGETABLES
4

Cut potatoes into cannelloni shape using a ring cutter.

5

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.

6

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.

MORNAY SAUCE
7

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.

CALIFORNIA RAISIN PUREE
8

Place everything (except xantana) into a pot. Bring to a boil and reduce by half. Blend until smooth and strain, then thicken with xantana.

CALIFORNIA RAISIN SALSA
9

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.

To Assemble
10

Spread California Raisin purée across a plate and place potato at a corner of the purée.

11

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.

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