FOOD + DRINK in THE KITCHEN WITH cont ...
ADAM ’ S LIGHTLY SMOKED
COD FILLET ,
CHARRED BABY LEEK GRATIN , NEW POTATOES AND CHIVE OIL
Ingredients :
• 1 cod fillet supreme ( around 160g )
• 5 baby leeks , trimmed and cut in half lengthways
• 200ml whole milk
• 20g butter
• 20g plain flour
• 100g grated Cheddar cheese
• 1 bay leaf
• ½ onion , sliced
• 1 tsp Dijon mustard
• Pinch cayenne pepper
• 150g new potatoes ( or small potatoes if out of season )
• 50g chives
• 100ml extra virgin olive oil
For the brine :
• ½ litre water
• ½ litre ice
• 100g sea salt ( preferably kosher )
• 5g coriander seeds
• 5g fennel seeds
• 1 star anise
Method :
1 . First make the chive oil . Bring a pan of water to the boil and using tongs , dip the chives in the boiling water for 5 seconds . Cool down in ice water before drying out the chives on kitchen paper .
2 . Add the chives to a blender with the olive oil . Blend until smooth , then line a jug with muslin , pour the oil through the muslin and let it drop through naturally .
3 . Next , make the brine , this is what ‘ smokes ’ the cod . Put the water in a saucepan with all the other ingredients . Boil until all the salt has dissolved . Add the ice and cool completely .
4 . Add the brine to a plastic food bag , ideally with a zip lock top . Place the fish in the bag , making sure it is completely submerged in the brine . Leave for 30 minutes , then wash off the cod and pat dry with a towel .
5 . Now , make a white sauce for the leeks . Bring the milk to the boil with the onion and bay leaf . Once boiled , leave to infuse for 30 minutes before removing the onion and bay .
6 . Melt the butter in a medium-sized pan , add the flour to make a roux . Cook for a couple of minutes without burning .
7 . Add the milk bit by bit until you have a glossy white sauce . Remove the sauce from the heat , and while it ’ s still hot , add the Cheddar , mustard and cayenne , stirring until smooth .
8 . Wash the potatoes , cut in halves , and place them in a pan of cold water . Bring to the boil and cook until tender ; about 15-20 minutes .
9 . Bring a pan of salted water to the boil , add the leeks and blanch for 2 minutes . Remove the leeks and cool down in ice water before patting dry with a towel .
10 . Preheat your overhead grill on its highest setting , place the leeks on a flat tray . Lightly oil the leeks all over and place under the grill until they start to char . ( This can also be done with a blowtorch .)
11 . Once charred , add to an ovenproof dish and spoon over the sauce until nicely covered . Put the leeks into the oven at 200 ° C for 10-12 minutes until the sauce is bubbling .
12 . Next , cook the cod . Heat a non-stick pan over a medium heat , add a little oil and place the cod skin side down in the pan ; there ’ s no need to season as the brine has already done this . Cook gently on the skin for 4-5 minutes then transfer to the oven for another 6-7 minutes . It should be firm to touch .
13 . Turn over the fish in the pan , and leave to rest for a couple of minutes .
14 . Arrange the leeks on a plate and place the cod on top . Arrange the potatoes how you wish on the plate and then drizzle the chive oil over and around the plate . Enjoy !
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