Scrabster Cod, Ratte potato, Mussels & Shellfish velouté.
I currently have this dish on for lunch and it's a popular little number made using outstanding Cod from Scrabster, nutty ratte potatoes from France & west coast shellfish.
Recipe:
1 Cod Fillet
1/4 lemon juiced
Salt
A simple pan fried cod finished with a dash of lemon juice.
Crushed Ratte potato:
100g Ratte potatoes
5g Dill
10g Butter
Salt
Steam the potatoes for 50 minutes at 100*c, crush into a sauce pan and add the butter & salt, then the dill.
Mussels:
100ml White wine
10 Mussels
Steam the mussels in the wine & their own juice, let them cool and take them out the shells. Make sure you take the beards off the meat. Retain the juice and use it in the shellfish velouté.
Garnish:
Chervil
Shellfish velouté:
6 shallots
3 clove garlic
100g butter
5g tomato puree
100ml sherry
200ml white wine
500ml shellfish stock
200ml cream
1 lemon juiced
Sauté the shallot & garlic in the butter, add the tomato puree and cook for 5 minutes. Deglaze with the sherry then add the white wine. Reduce by half. Add the shellfish stock
And reduce by half again. Add the cream & lemon juice. Bring to the boil, blend and pass. If your making this at home then you can buy lobster fumet online and use a tablespoon of it with some fish stock if you don't have any shellfish stock. Check for seasoning and keep at 62*c for the perfect foaming temperature.
