Snow cod – Black & White

Recipe NR 1 – WordPress:

SNOW COD in BLACK & WHITE squid ink infused snow cod, smoked potato, globe artichoke, Sicilian olives creme, char-grilled capsicum gel, squid ink crumble

Recipe:

(Yields for 4portion)

Snow Cod

Snow Cod 4x150g

Place 4x 150g in sealing bag and add squid ink oil – last minute. Do not make in advance. Cook by 60degrees (9minutes if thick / 7minutes if end part of the tail)

Squid Ink oil

Squid ink 8g

Olive oil 5ml

Sea salt flakes 1g

Mix well and keep refrigerated. Do not produce too much as squid ink can spoil easily.

Squid ink crumbles:

Unsalted butter 50g

Plain flour 50g

Squid ink 20g

Harissa spice mix 1tsp

Black olive purees 20g

Preheat the oven to 160degrees. Use the hands to rub the butter and the flour. Add the squid ink and spice mix – until a dough forms. Place between baking paper and roll out 5mm thick. Place on a baking tray and bake for 15minutes or until crisp. Cool on the tray. Crush / chop into small pieces and incorporate the olive puree.

Black olive puree:

200g Kalamata olives, pitted

50ml Olive oil

Cover the kalamata olives with water; bring to a boil, then drain. Transfer to blender, add oil and blend until smooth. Pass through a fine sieve. Store in an airtight container.

Harissa spice mix:

1cinnamon stick

20g coriander seeds

20g cumin seeds

10g fennel seeds

5 black pepper corn

Preheat the oven to 160 degrees. Roast the spices for 5minutes. Remove and allow to cool. Make fine powder out of it and pass through a fine sieve, discharge solids.

Artichoke:

Peel and clean the globe artichokes and cook sous vide in olive oil by 85degrees for about 1 – 1 ½ hours – depending on size. Keep stored – vacuumized. Cut into 4/6/8 depending on size. Roast in olive oil and season with salt and pepper

Smoked potato:

New potatoes 500g

Hickory wood 10g

Wash the potatoes, best use a cleaning brush. Keep the skin, cut them 6mm thick. Rinse them in water, dry them with a cloth. Place into a bowl, wrap with cling film. Get the smoking gun, place the hickory wood in the gun. Make a small hole into the cling film, just big enough to get the host of the smoking gun into the bowl. Cover with some more cling film. Heat the smoking gun and smoke the potatoes – let the smoke trapped in the bowl till evaporated. Place the smoked potatoes into a sealing bag, add extra virgin olive oil – seal the bag and cook in the water bath (thermo-circulator) by 85degrees for about 1hour. Last, roast them golden brown and season with sea salt.

Green olive puree:

Sicilian olives, pitted 200g

Olive oil 50ml

Xanthan 1g

Method:

Cover the Sicilan olives with water; bring to a boil, then drain. Transfer to blender, add oil and xanthan, blend until smooth. Pass through a fine sieve. Store in an airtight container.