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Devonshire Cod with Cauliflower and Spiced Coconut Cream

The Vineyard

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Devonshire Cod with Cauliflower and Spiced Coconut Cream

Devonshire Cod with Cauliflower and Spiced Coconut Cream - recipe supplied by The Vineyard

Ingredients:

Cod loin
200g shallots, thinly sliced
40g curry powder
175g unsalted butter
500ml white wine
500ml fish stock
500ml coconut cream

1 cauliflower
600ml olive oil
400ml lemon juice
I sprig of thyme
1 bulb of garlic
Salt
Pepper

 

Method

To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.

While the fish is resting begin making your coconut cream sauce by sweating your shallots in 50g of butter ensuring that no colour is added during this process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Into the pan add your fish stock and reduce until it is halved.

Reduce the white wine in a second pan by a third and then add back into the reduced stock.

Once mixed, add the coconut cream and bring to the boil and reduce the sauce to your preferred consistency before passing through a sieve and adding the remaining 25g of butter and seasoning to taste while whisking.

For the cauliflower purée blanch your half of a cauliflower until soft. Drain and place in a blender and blitz until smooth. Then return the mix to the pan adding 100g of butter and cook on a high heat until caramelised. To create velvety smoothness in the purée blend for a second time and pass through a sieve.

To dress the remaining of the cauliflower create a blend using 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.

Cut three-quarters of the remaining cauliflower into florets and mix with some of the dressing over a low heat. Using the last quarter of raw cauliflower finely shave into the dressing and leave to lightly pickle while you cook the fish.

Take the rested fish and pan fry in a little oil until golden brown. Place into the oven for 2 minutes, before turning over and cooking for a further 2 minutes, or until cooked.

To serve your dish place the roasted cauliflower mix and puree in a bowl with the cod on top, then add your raw cauliflower and sauce to finish.

 



The Vineyard

The Vineyard is a 5-star hotel and spa, renowned for its impeccable service, 3 AA Rosette restaurant and award-winning 30,000 bottle wine cellar.

Head chef, Robby Jenks, has been at the helm of The Vineyard’s kitchens since February 2016, bringing with him a wealth of experience from some of the UK’s most accomplished gastronomic hotels.

Having started his career at the prestigious Gidleigh Park under Michael Caines (MBE), Robby quickly rose through the ranks. He then spent time developing at Whatley Manor before later returning to Gidleigh Park as senior sous chef. He’s now making waves at The Vineyard.

Robby is an inspirational chef who fuses classical cooking with modern techniques, making use of the best possible ingredients. Robby’s approach is to create a simple but perfect dining experience, delivering a triumphant blend of old world taste and new world value.

The Vineyard Hotel
Stockcross, Newbury
Berkshire
RG20 8JU
Tel: 01635 528770
www.the-vineyard.co.uk

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