my cod

My Mum has worked very hard for the NHS for 22 years as a chiropodist! Her dedication has always been an inspiration to me and I think this is where I get my ethic for hard graft from! (Skin graft pun!?) So this being the fish course I have chosen a lifetime family favourite, cod! The meat is firm and meaty and will be served, just cooked, and as an individual flake from a beautiful North Sea cod, the best I think! The chiropodist element is the skin from pig’s trotters, dehydrated and turned into a crispy scratching with the meats used as well as crab in a sweetcorn puree. I think you can guess where the inspiration for variations of sweetCORN came from!

“My cod, I bet me Mam has seen some trotters” - my fish course for Great British Menu 2018

side of north sea cod

dehydrated pig’s trotters

fresh heads of sweetcorn

double cream

butter

lemons

blue corn flowers

brown crab

huitlacoche mushrooms

dehydrated sweetcorn

rapseed oil

soy sauce

chicken stock

1.    Cod - Prep and Brine. 30mins (including brine time)

2.    Juice 4 of the corns, cook and stir until thick.

3.    2 Sweetcorn roasted in husk on solid top glaze with soy. 20mins

4.   Shave 2 of the corns with a mandolin. Reserve best pieces.

5.    Cod – Pat dry fish and store at room temperature.

6.    Cook Brown Crab in boiling salted water. Refresh in iced water. Pick the meats. 20mins

7.    For the dressing – mix brown crab and mushrooms in Thermomix and add rapeseed oil.

8.   For the crab sauce - boil crab shells in chicken stock. Reduce to a sauce. 1 hour

9.    Scorched Cream – Boil and burn double cream. Set in fridge. 1 hour

10.   Stir white crab meat into sweetcorn puree.

12.  Pan roast cod in rapeseed oil. Rest. 7 mins

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