As we enter a rather meat heavy dining season, we thought this lighter but still filling fish recipe featuring rosti and cauliflower would provide a great alternative.
6 portions of cod from your fishmonger, skin removed
1 tblsp vegetable oil
Juice of 1 Lemon
30 g Unsalted Butter
Brown Butter & Golden Raisin Dressing
150g Golden Raisins
70g Pine Nuts
100ml White Wine
30g Finely Chopped Chives
250g Unsalted Butter
Juice of 1 Lemon
1kg (grated weight) of floury potatoes like King Edward or Agria
10g table salt
60g Unsalted Butter
5 Sprigs of Thyme
Roasted Cauliflower and Cauliflower Puree
2 Cauliflower Heads
70g Unsalted Butter
100ml Whole Milk
Table salt to season
Brown Butter & Golden Raisin Dressing Method
2 hours ahead of cooking, place the raisins in a bowl and cover with the white wine. Leave to one side to allow the raisins to absorb the wine and plump up.
Potato Rosti Method
Pre-heat the oven to 170. Grate the potatoes, add the salt and place to one side for 20 minutes.
After 20 minutes place the salted potato into a large cloth and squeeze out all the moisture and place in a bowl.
Gently heat the Butter and Thyme in a saucepan on a low heat to allow the Thyme to infuse the Butter.
Remove the thyme from the butter, add to the potatoes and thoroughly mix.
Line a roasting tray with baking parchment and press in the squeezed potato. The potato needs to be approx 2 cm deep.
Cover with more parchment and place another tray on top.
Bake for 35 mins at 170 or until the top starts to turn golden brown.
Portion into 6 using a round cutter.
Roast Cauliflower Method
Portion 1 cauliflower into individual florets keeping them fairly large.
Melt the 40g of butter in a pan and add the cauliflower florets. Keep the florets moving until they start to turn a light golden brown.
Transfer the florets to an oven tray and continue to roast for 6-8 minutes until they are a darker shade of brown.
Pan fry the cod on a medium heat in the vegetable oil, colour 70% on one side, this will give a golden roasting colour, once the cod is nicely coloured, turn and continue to cook until the fish feels nice and flaky, the whole process should take 6-7 mins.
At the last minute, remove the cod and leave to rest, but keep the pan on the heat. By making this in the same pan we are deglazing all of the flavours of the pan from the cooking of the cod.
In the same pan, make the brown butter dressing, Place the butter in a pan over a medium heat.
Once the butter has melted and the base of the pan starts to colour add the lemon juice, this stops the cooking of the butter so it won’t go darker. Remove from the heat and add the pine nuts and chives.
Place the potato rosti in the middle of the plate.
Dress the cauliflower puree around the plate.
Place the cod on top of the potato rosti.
Add the florets of roasted cauliflower around the cod
Dress the dish with the brown butter & golden raisin dressing.
The Chef: Richard Mann
Richard Mann came to cooking relativity late in life. He spent time travelling around the world experiencing different foods and cultures leading him into cooking which became his passion in life. Since then Richard has quickly worked his way through the chefs brigade at various 2 AA Rosette awarded restaurants in the Sussex area to become Head Chef at The Camellia.
The Restaurant: The Camellia Restaurant at South Lodge Hotel
Brighton Road, Horsham, West Sussex, RH13 6PS | 01403 891711 | www.southlodgehotel.co.uk | Two AA Rosettes