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

In 2017, the UK Young Restaurant Team of the Year’s theme was Italian food – here is Sheffield College’s winning starter

Method

  1. Puttanesca dressing: Combine all ingredients. Adjust seasoning to taste.
  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. 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. Mussels and clams: Preheat a heavy saucepan. Place mussels and clams in and cover. Cook for approximately 2 minutes.
  5. Drain and reduce the liquor then add some to the dressing.
  6. Clam and mussel foam: Use 250 ml cooking liquor, 38 ml water, 5g sugar Esther. Dissolve and aerate.
  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.