Slow poached cod with musells and clams, squid ink pasta and Puttanesca dressing

Ingredients

Increase Portion Size

Ingredients For the Puttanesca dressing

  •   4 garlic cloves, peeled and finely grated
  •   3 anchovy fillets, chopped
  •   2 fresh red chillies, sliced
  • g black olives, destoned
  • g baby capers
  •   2 plum tomatoes, skinned and deseeded cut into concasse
  •   a small bunch of fresh basil, leaves picked and shredded
  • ml extra virgin olive oil seasoning

For the squid ink linguine

  • g pasta flour
  • g whole egg
  •   2 tsp large squid ink

For the olive oil poached cod

  • g cod loin
  • g sea salt flakes
  • g lemon zest
  • g extra virgin olive oil

For the mussels and clams

  •   18 mussels in shell
  •   18 small clams in shell
  •   Essential Cuisine fish stock

For the clam and mussel foam

  • ml cooking liquor
  • ml water
  • g sugar Esther

Method

  • 1

    Step 1

    Puttanesca dressing: Combine all ingredients. Adjust seasoning to taste.
  • 2

    Step 2

    Squid ink linguine: Blend all ingredients in a food processor to a fine crumb. urn out onto a table and work to a smooth dough. Vacuum pac and refrigerate for 1 hour. Pass through the pasta machine to form linguine
  • 3

    Step 3

    Olive oil poached cod: Cut the cod into portions. Salt and wrap, then refrigerate for 30 minutes. Heat the oil and lemon zest to 60°C. Wash the salt from the cod quickly and pat dry. Poach in the oil until probed at 50°C.
  • 4

    Step 4

    Mussels and clams: Preheat a heavy saucepan. Place mussels and clams in and cover. Cook for approximately 2 minutes.
  • 5

    Step 5

    Drain and reduce the liquor then add some to the dressing.
  • 6

    Step 6

    Clam and mussel foam: Use 250 ml cooking liquor, 38 ml water, 5g sugar Esther. Dissolve and aerate.
  • 7

    Step 7

    Cook the pasta in rapidly boiling salted water. Drain and toss in the Puttanesca dressing. Twist the pasta around a fork. Place the cod and pasta on the plate. Dress with the shellfish and Puttanesca dressing. Garnish with Koppert Cress’s borage cress.

Ingredients

  • 4 garlic cloves, peeled and finely grated
  • 3 anchovy fillets, chopped
  • 2 fresh red chillies, sliced
  • 50 g black olives, destoned
  • 50 g baby capers
  • 2 plum tomatoes, skinned and deseeded cut into concasse
  • a small bunch of fresh basil, leaves picked and shredded
  • 200 ml extra virgin olive oil seasoning
  • 250 g pasta flour
  • 50 g whole egg
  • 2 tsp large squid ink
  • 100 g cod loin
  • g sea salt flakes
  • g lemon zest
  • g extra virgin olive oil
  • 18 mussels in shell
  • 18 small clams in shell
  • Essential Cuisine fish stock
  • 250 ml cooking liquor
  • 38 ml water
  • 5 g sugar Esther