Prep – Brining the Cod

Bring the oil to 60°C, make sure the fish is nice and dry, drop the cod into the oil and cook for 10/12 minutes until the internal temperature reaches 55°C.

Prep – Trimming the Cod (Based on buying a side of Cod)

Pin bone the cod fillet. Trim the thick part of the Loin, then trim the tail in 2. Salt everything for 10 minutes with maldon salt. Wash in a bowl of cold water. Dry on Tokyo roll, once dry, tightly roll the thick loin. Top and tail the thinner loins and roll the same. Allow to firm up and rest before portioning. 90g portion, poach in beurre monte in clingfilm.

Confit Cod

Bring the oil to 60°C, make sure the fish is nice and dry, drop the cod into the oil and cook for 10/12 minutes until the internal temperature reaches 55°C.

Watercress Sauce

Peel and finely slice the onion, then finely slice the potato. Heat a large, heavy based saucepan over a medium heat. Add 100g olive oil and a pinch of Maldon salt. Add the onions and potato and cook gently until soft, which should take 15-20 minutes, cover with a cartouche.

Once soft and the potato is broken down, add the fish stock and reduce by 1/3rd. Add the double cream and reduce by 1/2. Transfer the mix to a blender and add lots of fresh, picked watercress (if using, now add the oyster) blend on high speed for 2-3 minutes. Pass through a fine sieve and reserve. If making the day before, pass the mix into a bowl set over ice.

Herb Powder (not part of the recipe but will be used on the day)

Dehydrate everything together at 55°C until dry – blend on high, fill a muslin bag with the mix or use a small tea strainer and pass through.

Plating the Cod

Remove the cooked cod from the olive oil, gently peel back the skin, dust with herb powder. Flood a bowl with the watercress sauce, gently sit the cod in the centre. Serve with some peeled, buttered new potatoes with chopped chives on the side.

This could easily be made with halibut or sea bass, but it’s important to avoid an oily fish for this. This includes any fish that stores its oil in its flesh not its liver such as salmon, sardines and tuna.

Happy cooking, 

Adam x