Serves 4

Ingredients

4x 150g fillets of thick salt cod

500mlmilk, for poaching

 

Aloe Vera Jelly

I litre fish stock

150g aloe vera, cleaned

35g freshly grated ginger

10gflor de sal

4leaves of gelatine

3.5gagar-agar

 

Fresh pea and lemongrass soup​

3leeks (finely chopped)

1onion(finely chopped)

50gbutter

2potatoes (peeled and diced)

1.5lfish stock

2lemongrass sticks (finely chopped)

500gfresh peas, shelled

250mlmilk

Juice of one lime

Seasoning

 

Ingredients

Fresh pea and lemongrass soup​
Sauté the leeks, lemongrass and onion in the butter in a heavy saucepan until tender. Do not allow to colour. Add the diced potatoes and stir to mix. Pour in the stock; bring to the boil and cook, covered, for about 15 minutes. Add the peas and cook for a further 5 minutes. Add the milk, lime juice, season to taste and liquidise the soup in a food processor until smooth. Pass through a fine sieve and season to taste.

 

Aloe vera Jelly

Bring to the boil the fish stock, aloe vera & ginger and cook for 6-8 minutes. Add the agar-agar and cook for 5 minutes more and remove from the heat. Soften the gelatine leaves in a little cold water for 1 minute and add them to the aloe vera stock. Season with salt and pass through a fine sieve. Pour onto a large, flat tray to about 1cm thickness. Allow to set in the fridge.

 

To Finish

Heat the milk to between 65-70 degrees º c. slowly poach the cod fillets over a very gentle flame for 5 minutes until just cooked and translucent. (The milk should never be over 70 degrees so that the gelatine in the fish does not coagulate and dry out)

Carefully remove the fish fillets and divide between 4 large bowls. Cut squares of Aloe vera jelly and place them on top of the fish. Garnish with Samphire (Salicornia) and fresh peas and serve with the warm pea & lemongrass soup.A spoonful of caviar is entirely optional but it finishes the dish perfectly!

 

Find out more about Fosh Lab and Marc Fosh here |www.marcfosh.com