Cod with cold corn bisque
- Main
- Medium
- 4
- 60 minutes
PT1H
Combining the dense flesh of cod with sweetcorn bisque, the Cerea Brothers create a dish that balances sweetness with flavours of the sea. Garnishes of popcorn and brioche crisps add a pleasing texture to the finished dish. Use vegetarian gelatine to make this dish pescatarian.
Ingredients
Cod
- 4 cod fillets, each weighing 150g
Corn bavarois
- 4 fresh corn on the cob
- 1 shallot, chopped
- 20g of butter
- 16g of lime juice
- 18g of gelatine, softened in iced water
- 340g of cream, semi-whipped
- 5g of salt
- 1 pinch of Espelette pepper
Cold corn bisque
- 1/2 fennel bulb
- 1/2 garlic clove
- 40g of butter
- 80ml of dry vermouth
- 20ml of cognac
- cherry tomatoes, 1 can
- saffron to taste
- 30g of ginger, minced
- 1 star anise
- 3 cardamom pods
- paprika to taste
- 500ml of shellfish stock, preferably lobster
- 4 sprigs of tarragon
- 4 sprigs of thyme
- 80g of crème fraîche
- 20g of lemon juice
To plate
- 1 brioche loaf
- 4 baby corn
- 4 quail eggs, poached
- 8 sprigs of dill
- 1 handful of popcorn
- black salt
Equipment
- 4cm round cutter
- 2cm round cutter
- Hand blender
Method
1
To make the bavarois, remove the sweetcorn kernels from the husk and reserve for later. Chop up the cores, cover with water and bring to the boil. Simmer for 1 hour
- 4 fresh corn on the cob
2
Strain and measure out 250ml of the stock. Sauté the shallot in butter, then add the corn stock, lime juice, salt, and pepper. Simmer for a few minutes
- 1 shallot, chopped
- 20g of butter
- 16g of lime juice
- 5g of salt
- 1 pinch of Espelette pepper
3
Finely blend the mixture with a hand blender, pass through a sieve and add the gelatine, stirring until dissolved. Allow to cool, add the semi-whipped cream and allow to rest in the fridge for 2–3 hours before serving
- 18g of gelatine, softened in iced water
- 340g of cream, semi-whipped
4
For the bisque, sauté the fennel with garlic and butter, deglaze with vermouth and cognac and allow to reduce. Add 100g of the corn kernels, the canned cherry tomatoes, saffron, ginger and spices. Cook for 30 minutes
- 1/2 fennel bulb
- 1/2 garlic clove
- 20g of butter
- 80ml of dry vermouth
- 20ml of cognac
- cherry tomatoes, one can
- saffron to taste
- 30g of ginger, minced
- 1 star anise
- paprika to taste
- 3 cardamom pods
5
Add the shellfish stock and cook for another 10 minutes, adding a bouquet of tarragon and thyme to infuse as it simmers. Mix well, remove the star anise and cardamon pods then stir in the crème fraîche and lemon juice
- 500ml of shellfish stock, preferably lobster
- 4 sprigs of thyme
- 80g of crème fraîche
- 20g of lemon juice
- 4 sprigs of tarragon
6
Preheat the oven to 170°C/gas mark 3.5
7
Cut 4 slices of brioche as thinly as possible and cut out with a 4cm cutter Stamp out the centres with 2cm cutters and discard, leaving you with small brioche rings. Bake in the oven between two flat trays for 6–8 minutes until golden brown. Leave the oven on for the cod
- 1 brioche loaf
8
Blanch the baby corn in salted boiling water then cut in half and pan-fry until golden brown
- 4 baby corn
9
To cook the cod, heat a non-stick frying pan over high heat and add the cod skin-side down. Cook for 2–3 minutes until golden brown, then transfer to the oven for a further 2 minutes or until the fish is cooked through
- 4 cod fillets, each weighing 150g
10
To serve, place a poached quail egg on each bowl, season with black salt and place a circle of brioche on top
- 4 quail eggs, poached
- black salt
11
Season 20g of corn kernels and the baby corn and arrange them in the bowls with some popcorn. Garnish with dill sprigs and quenelle of bavarois. Add the cod and serve the cold bisque separately in a teapot
- 20g of corn kernels
- 1 handful of popcorn
- 8 sprigs of dill
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Cod with cold corn bisque
