This is a visually impressive dish that really isn’t as complicated as it looks. The spiderweb biscuit more or less makes itself and will certainly be a talking point at any dinner party.
4-500g of haddock fillet
One large beetroot (or two small like in the photo!)
For the biscuit : Squid ink, flour, oil
1. Purée a bunch of oregano leaves with half a cup of cooking olive oil until smooth. Place in a coffee filter to drip through into a jar for at least a few hours but preferably overnight. This beautiful coloured and flavoured oil keeps well and adds real interest to all sorts of dishes. The same process can be used for any herb and actually is a good way of making use of left over herbs beginning to wilt.
2. Put the beetroot on to boil with a knob of butter. After its boiled dry and is soft, puree and pass through a sieve for a silky smooth finish.
3. Next make the crumb. Toast some walnuts in a pan until a little blackened, fry some capers until crispy, and combine.
3. Make the tuile. Add squid ink to a handful of flour, a good slug of oil and the same of water. I am still experimenting with these biscuits so its hard to give good measurements. At this stage I suggest (as usual) you also experiment. Have fun! When you have a quite runny mix, pour table spoon full portions onto a very hot pan. adding more oil at this stage also helps the bubbly lattice to form. Cook until the water has all evaporated off and reserve for plating.
4. Get the fish in the sous vide. It really only needs 30 mins at 53c/128f ish.
5. Plate! Smear some beetroot puree across the plate with a spatula or palette knife if you are really feeling artistic. Toss some crumb across. Season the cod and place in the middle, and garnish with the beautiful squidy biscuit. Drizzle the herb oil round the outside for colour and freshness.
Look just 5 steps.. it wasn’t that painful was it?!
I’ ll try this too shortly 😉👏
I like doing perfume oils as well as frozen herbs butter 🙂
Some special vinegars too – always a plus !
Thank you 😋😋😋
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