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Iberico-wrapped pan-seared cod
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Total Time: 2 hours 10 minutes
Inspired by Jessica Ennis-Hill's honeymoon favorite, created by Chef Alistair Waddell, this exquisite dish combines special ingredients and clever techniques for a phenomenal dining experience. Ideal for special occasions.
Ingredients:
olive oil
140 g ibérico ham or serrano ham
4 x 180 g pieces of cod fillet skin off, pin boned, from sustainable sources
4baby courgettes with flowers
80 g Kalamata olives stone in
16clams from sustainable sources
100 ml dry white wine
200 g blanched whole almonds
800 ml semi-skimmed milk
1handful of FSC-approved wood chipsfor smoking such as hickory
2bulbs of fennel
1onion
1clove of garlic
40 g unsalted butter plus 1 knob for the fish
1teaspoonfennel seeds
½ teaspoonfennel pollen (optional)
1tablespoonwhite balsamic vinegar
4heaped teaspoonscaster sugar
3oranges
Instructions:
For the purée, gently simmer almonds and milk in a small saucepan for 1 hour. Roll up ham slices with seasoned cod fillets using clingfilm. Strain almonds and blend with milk until smooth, season with salt, and smoke for 10 minutes. Poach cod parcels for 8 minutes. Prepare fennel marmalade by caramelizing ingredients for 20 minutes. Fry fish until golden, then add courgettes and clams. Finish by plating fish parcels with purée, courgettes, clams, pan juices, and fennel tops.