Recipe
Baked Cod
with Grilled Lettuce, Turbot Sauce, and Potato Purée
Ingridients:
Wild Garlic Powder
Wild garlic
Planting and Garnish
Edible flowers (e.g. pansies)
Gooseberries (pickled or fresh, optional)
Gooseberry Hollandaise
200g butter per egg yolk
Gooseberry Syrup
Salt
Chervil Oil
1 liter neutral oil (rapeseed or sunflower)
250g spinach
200g chervil
Baked Cod
Cod fillets
Maldon Salt
Fresh Lemon juice
Plastic wrap
Directions
1
Baked Cod and Grilled lettuce
Place a cod fillet skin-side up on a baking sheet with butter, salt, and pepper. Bake in a 200°C fan oven for 7–8 minutes. Rest under foil for 5–10 minutes, then carefully remove the skin and season with lemon juice and Maldon salt. Grill half a head of romaine lettuce until charred, then drizzle with olive oil, lemon, and Maldon Salt.
2
Potato Purée
Cook potatoes until soft, then press through a sieve and mix with a blend of cream, milk, and butter until smooth. Season with salt.
3
Turbot Sauce
Make a turbot stock with onions, fennel, and herbs, reduce it, then add cream, crème fraîche, and butter. Cook until slightly thickened and season with lemon juice and salt.
4
Plating
Arrange the cod with grilled lettuce, pour the turbot sauce over, and serve with potato purée.
