This dish perfectly captures the essence of coastal dining. Kitty Fisher’s fresh line-caught British cod is complemented by a cider-infused velouté and the savory depth of pickled mussels. Topped with sea beet, it offers a well-balanced combination of flavours and textures.
For those looking to recreate Kitty Fisher’s elegant dish, see the full recipe below and bring the finest flavours of the sea right to your table.
Ingredients:
- 1 Fillet of Line Caught British Cod, skin on about 120 to 160g
- 200g mussels
- 500g roasted langoustine heads
- 500g Roasted fish bones, preferably with a head
- 2 leeks
- 2 shallots
- Butter
- Litre of dry good quality cider
- Lemon
- 40g plain flour
- 200g sea beet
Method:
To make your cider velouté, sweat off shallots and leeks until starting to get translucent. You don’t want any colour. In with the langoustines and fish bones and cover with cider. Season with a good handful of Maldon at this stage, bring to a slow simmer and leave alone for about 25 to 30 minutes. Then, with an immersion blender blitz everything in your pot, taking care to concentrate breaking up the langoustine heads, which are where the bulk of the flavour is. Pass through a fine chinois and reserve.
While the sauce is cooking away, clean and steam open your mussels using a splash of the cider. Reserve the liquor and add to the pot. Carefully pick your mussels and once chilled place in a simple pickle liquor ratio of 70ml of white wine vinegar, 30ml of water, 30g of sugar and a few fennel and mustard seeds. The soft mussel meat will take on the flavour within half an hour and will last for 2 days.
Once the sauce is passed, make a light roux with the flour, and once the flour and butter roux is bubbling like lava gently add your cider liquid bit by bit, whisking vigorously. You should end up with a smooth and not too thick velouté. Season again at this stage and add a splash of double cream and a good squeeze of a juicy lemon.
After Salting the skin of your cod with Maldon Sea Salt, cook skin side down on a medium heat until you can see the sides of the fish start to tighten and whiten up. Gently flip over and, after adding a good knob of butter and a squeeze of a lemon gently baste the fish, off the heat. It should be translucent with a golden crispy skin.
Gently wilt the sea beet in a small knob of butter, like baby spinach. Bring your velouté back to heat and aerate with an immersion blender until light and foamy, like cappuccino foam. Plate up and enjoy.
A perfect balance of flavors and textures, this dish offers a fresh and refined take on coastal cuisine.
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