Cod: Butter-Poached, Parched Peas, Malt Vinegar, Scampi and Tartare Sauce
50g portion of cod loin
10g melted butter
2 tablespoons of bicarbonate soda
2 pints of hot water
2 pints of chicken stock
2 tbs thyme
2 cloves garlic
1 bottle of Sarsons vinegar 100g of sugar
2 Dublin Bay prawns Large pan of water
Flour, Egg and Breadcrumbs
100g of fish stock with 20g of double cream
Cucumber, gerkhin, fennel, mini capers
Lightly poach for 8 minutes until the cod is soft and flaky.
For Parched Peas
Soak the peas overnight. Wash them and add 2 pints of roasted chicken stock, 2 tablespoons of thyme, 2 garlic cloves and gently simmer until peas are soft.
Bring the vinegar and sugar to the boil and add the Ultratex, this will create a loose jelly consistency.
Bring the large pan of water to a rapid boil and blanche steam the prawns and refresh in iced water. Once cold, pat dry and peel. Put through a series of flour, egg and breadcrumbs and deep fry at 180 degrees until golden brown. Finish with lemon and vinegar salt.
For tartare sauce
Bring fish stock and cream to the boil and add mayonnaise to make the right consistency. Finish with one tablespoon of cucumber, one tablespoon of gerkin, fennel and mini capers.
Assemble dish as in picture