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