Cod cheeks and seafood black pudding
3rd April 2020
Cod cheeks, peas, seafood black pudding & prosciutto
Don't let the eclectic mix of ingredients fool you. One mouthful and you'll be charmed.
For the cod cheeks
400g cod cheeks, trimmed
1 egg, beaten
Teaspoon of onion seeds
Flour for dusting
For the seafood black pudding
200g skinless white round fish (haddock)
3 large cod cheeks, diced
30g salmon (can be smoked)
125ml double cream
2 sachets of squid ink
35g Panko or fresh breadcrumbs
For the pea puree
Salt and white ground pepper
Knob of unsalted butter
For the pea mousse
350g of pea puree
2 leaves of bronze leaf gelatine, softened in cold water
200g double cream
For the prosciutto crisp
2 or 3 slices of Prosciutto ham
Mix the breadcrumbs with the onion seeds. Dust the cod cheeks lightly in some flour, then cover with beaten egg. Drain off excess egg and coat in the breadcrumb mixture. Store in the fridge until needed. When ready, carefully heat up a heavy-based saucepan with some frying oil to about 180°C (keep a close eye on the pan and do not leave it alone on the heat). When ready fry the cod cheeks until golden brown.
Seafood black pudding
Pulse the breadcrumbs into a powder and set aside. Put the skinless and boneless white round fish, and the double cream into a food processor and blend to a smooth paste. In a mixing bowl add the fish paste, the breadcrumb powder, squid ink, chopped up salmon and cod cheeks, and mix together. Roll out sheets of cling film and remove any air pockets by rubbing with a tea towel. Place your fish mix into a sausage shape in the middle of the cling film and tightly wrap it into a cylindrical sausage. Tie off the ends, ensuring it is tightly packed and airtight, ready for poaching. Poach in simmering water for 45 minutes or steam for 25 minutes in a steamer. Leave to cool and refrigerate. When ready, fry in a nonstick pan with a little butter for about one minute on each side. Season and serve straight away.
Boil the peas for two minutes then strain, keeping the water. In a blender or food processor blend the peas and 300ml of the water. Once pureed, add the butter and seasoning and pass through a fine sieve for smoothness.
Heat up a small amount of pea puree and dissolve the softened gelatine into it. Once dissolved, mix into the rest of the pea puree and leave to cool. Whip the double cream into soft peaks. When the pea puree has cooled fold it into the whipped double cream.
To crisp the Prosciutto arrange the slices in one layer, without overlapping, on a baking sheet lined with parchment paper. Bake in a 180°C oven for 15 minutes, then turn off the heat and let it rest in the oven for another ten minutes. Remove and cool, then break into shards.
Garnish the plate with pea puree. Delicately place the seafood black pudding on the plate and top with the cod cheek. Place Prosciutto crisp shards across the pea puree.