Serves 4
Ingredients
Cornish cod
200g olive oil
1 x 1.5kg Cornish cod fillet (you can also use screi cod – Norweigan sustainable fish)
Slow cooked chicken oysters
500g vegetable oil
250g corn fed chicken oysters
35g Malden sea salt
2g thyme
2g fresh garlic, peeled
Quick chicken sauce
1 kg brown chicken stock
250g roasted chicken bones or chicken trimmings
100g olive oil
200g mixed vegetables (carrot, onion, celery and leek), chopped
4g peeled garlic
2g fresh rosemary
200g white wine
To garnish
8 new potatoes, cooked and sliced lengthways to sit your cod on
150g samphire – remove the bottom woody stem parts and then lightly steam until tender
200g baby spinach
30g unsalted butter
Method
Cornish cod
To prepare the cod, trim and remove the belly and any bones – keep the waste in freezer to make stock at a later date. Cut the cod into 4 portions and roast in a saucepan in the olive oil.
Slow cooked chicken oysters
Marinade for 6 hours and then cook in chicken fat until tender. You can use vegetable oil. Cook in the oven at 90 degrees for 4 hours and then check.
Quick chicken sauce
Caramelise the vegetables in oil until golden brown and add herbs/aromates and white wine; reduce until dry. Add brown chicken stock, roasted chicken bones and bring to the boil. Remove any foam/impurities from the top of the stock and simmer for 60 minutes. Strain through a fine cloth and reduce in a saucepan till you have achieved a good flavour – it’s very important to taste the stock as it reduces. Season if required.
To garnish
Soften the butter in a saucepan and wilt the baby spinach until tender, gently squeeze in a sieve to remove excess water.
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