Recipe: Native Indian Cured Cod Fillet with Savory rhubarb Semi Freddo Apple Lavender Walnut Conserve
By: Marco Polo’s Canadian Executive Chef Luke Gagnon
Yields 6 portions.
Ingredients and procedure:
For the cured cod:
300g cod, skin on
75g kosher salt
50g freshly cracked pepper corns, pink
5g mustard seed
20g lemon grass
15 g lemon Leaf
Procedure: Chop all ingredients, sprinkle all at the side of the fillet. Wrap in cling film very tightly and place between 2 pans and press with weights.
For the savory rhubarb semi freddo (step 1):
280g pickled rhubarb
224g red wine vinegar
224g apple juice
56g raspberry vinegar
Procedure: (Step 1) Just heat all the liquids, then add rhubarb stalks. After a few minutes let sit until cold in a chiller. Strain off liquid, maintaining the solids and puree. Set aside.
For the Savory englaise:
448g heavy cream
7pcs large egg yolks at room temperature
In a medium pan place cream and thyme and bring to simmer over medium high heat. Meanwhile whisk the egg yolk in a small bowl. For a few tablespoons of the hot cream into the eggs and whisk to temper the yolks so that they will not scrabble in the hot cream. Slowly whisk the tempered yolk into the cream and whisk 3-5 minutes until thick. Pass through a Chinoise, place in bowl and cover with cling wrap. Place in ice water bath. Once cold, mis with step 1.
For the apple lavender conserve
500g apple juice
1/2 cup lemon
Procedure: Wash apple and cut into pieces. Squeeze lemon and save the juice. In sauce pan add the juice to the apple and sugar. Cook until dissolved. Continue to boil rapidly stirring constantly until thick. Add the nuts, lavender and bring to boil for 5 minutes. Place into container and chill.
See Chef Luke Ganon’s Hazelnut Halibut recipe here: http://www.iluvcebu.com/canadian-hazelnut-halibut/