You shall need to feed two:
- Two 175g Fillets of Cod
- 400g of boiled new potatoes
- 150 of baby spinach
- 200g of butter
- 1 head of cauliflower
- 500ml milk
- 500ml double cream
- 10g of curry powder
- 30g of raisins, rehydrated in a light pickling liquor (50ml white wine vinegar, 50g sugar, 100ml water)
- Nasturtium flowers (optional – for garnish)
Firstly start by rehydrating the raisins. Ideally these should be at room temperature for serving.
The cauliflower is to be pureed, so it will need to be sliced thinly to allow it to cook as quickly as possible to keep its vibrancy. Pour the milk and cream into a pan and bring to the boil. Add your nicely sliced cauliflower and cook until soft. Then sieve from the milk and cream and blend until smooth, adding extra of the cream and milk mix should it need to be a looser consistency, we are looking for a whipped cream texture.
Next, slice your new potatoes to around a cm, there is no need to be too precise as they are intended for sautéing purposes only.
Take your two Cod fillets, place them skin side up on a cutting board and season with salt.
Heat two fairly heavy non-stick pans, and add a little vegetable oil to both. Once they are both nice and ‘smoking’ hot, add your sliced potatoes to one, and lay the cod fillets in the other, with the skin side facing down… Season both with sea salt. Look at you, you’re multi-tasking!
Move the potatoes around the pan once they have begun to colour to a lovely golden brown crispiness, and keep them there until they are golden on both sides. Once they are nearly finished, add 50g of butter, and once that has melted add the spinach and remove the pan immediately from the heat. Toss the potatoes with the spinach until it has melted.
Now have a look at the Cod. It should be achieving a lovely golden brown colour by now, and very nearly opaque on the upper side. Once it looks white on the outer edges add in 75g of butter and leave to melt on the heat. Once the butter is caramelising remove the pan from the heat and turn the Cod over. Lovely, eh?
Next, Melt the remaining 125g of butter in another pan, and leave on a high heat until it turns do a golden foaming texture. Add in the curry powder, and remove from the heat. Take a spoonful of the cauliflower puree and add it to each plate. Decorate it in any fashion that you so desire – and add the rest of the ingredients on top or around.
To sample Chris and his team’s fine cuisine yourself, you can reserve a table at the Salthouse Harbour Hotel on 01473266789.