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Broccoli Stem, Jerusalem Artichoke and Pine Nut Cream, Cod and Crispy Skin

Serves 1
  • Steps
  • Ingredients

Steps

  • Preheat oven to 220C.
  • For the Smoked Cream, place the nuts, milk and 150ml water into a blender and process until smooth. Transfer the mixture to a small saucepan, add the Jerusalem Artichokes and bring to a simmer. Cook until tender, about 20 minutes.
  • Return to the blender and blend until smooth. Pass through a sieve into a small bowl and season with salt, to taste. Cover bowl tightly with cling film.
  • Ignite the woodchips in a smoking gun, insert nozzle under the cling film and fill the bowl with smoke. Reseal cling film tightly and set aside to smoke for 10 minutes. Uncover bowl and stir the puree. Cover and set aside.
  • For the Broccoli Stem, trim the florets away from the stalk, keeping the stem as long as possible. Reserve florets. Trim the edges of the stem to create a straight edged rectangle.
  • Heat a medium non stick frypan over low heat and add canola oil. Place broccoli stem into the pan and cook, turning regularly, until each side is golden to slightly brown and stem is cooked through, about 25-30 minutes. Remove from the pan and set aside, keeping warm.
  • For the Crispy Florets, heat oil in a medium saucepan to 180C.
  • Cook the shaved broccoli florets in hot oil until crisp and golden but not burnt. Remove from oil and set aside on paper towel. Season with salt.
  • For the Butter Poached Cod, remove skin from the cod and season the cod and the skin for 15 minutes prior to cooking.
  • Place the skin onto a lined baking tray and cover with a second baking tray.
  • Cook in the oven for 15 minutes then remove the top tray and paper and cook for a further 10 minutes until crispy. Remove from oven and set aside to cool.
  • Trim the cod into the same size portion as the broccoli stem.
  • Place the butter and garlic into a medium saucepan and place over a very low heat.
  • Once the butter has melted, add the cod portion and poach slowly, without simmering, for 6 minutes. Carefully turn the cod and cook for a further 2 minutes until the cod flakes when pierced with the tip of a knife. Gently lift the cod from the saucepan and set aside.
  • Retain butter in the saucepan and cook over a medium heat until butter begins to brown. Remove from heat and strain into a jug.
  • To serve, place three large spoons of Smoked Cream into the middle of the plate and tap the underside of the plate to remove any bubbles. Top with the Broccoli Stem and then place the Butter Poached Cod parallel to the Broccoli. Place the Crisp Skin in between and then add the Crispy Broccoli Florets. Pour some browned butter over the cod and serve.Note: leftover broccoli can be used in a stir fry, salad or blanched and frozen for another use.

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