Poached Cod Cheek
Serves: 1-4
For the leek:
1 leek
1 1/2 tbsp (22 mL) unsalted
butter
1/2 cup (125 mL) white fish
stock (recipe follows), plus extra for steaming the mussels Scant 1/2 cup (120 mL) white
wine
Sea salt
For the poached cod cheek:
1 cod cheek per serving
Homogenized milk, to cover
2 tsp (10 mL) sea salt
6 sprigs thyme
2 cloves fermented garlic
(recipe follows)
1 bay leaf
For the mussel broth:
12 mussels (approximately
■
8 oz/225 g)
6 tbsp (90 mL) reserved cod
■
cheek-poaching milk (see method)
Sea salt
■
To serve:
2 sprigs shore greens per serving
(see note)
1 boiled and torn potato per
serving
1. Make the leek: Cut the white portion of the leek into coins with a thickness of approximately 1/4 inch (5 mm) and wash well.
2. Put the butter, fish stock and wine into a skillet set over medium heat, add the leek and stew about 10-12 minutes until tender. Season to taste and keep warm.
3. Make the poached cod cheeks: Place all the ingredients in a saucepan, adding enough homogenized milk to cover the cheeks. Starting from cold, gently bring the heat setting up to medium heat. Poach for 12 minutes.
4. Remove the cheeks from the milk, cover and keep warm. Strain the poaching liquid and reserve 6 tbsp (90 mL).
5. Make the mussel broth: Put the mussels into a small saucepan with a very small amount of fish stock and steam for 3-5 minutes.
6. The mussels will open and release a lot of liquid. Remove the mussels with a slotted spoon and reserve.
7. Add the reserved strained poaching liquid to the pan and bring to a simmer over medium-high heat. Season to taste, then blend with an immersion blender.
8. Serve the cod cheeks with shore greens, 1 tsp leek per serving, and some mussel broth and mussels.
Note: Shore greens can be substituted with micro greens or baby leaf greens.
White Fish Stock
Halibut bones from 1
Cod bones from 2 fish
6 onions, chopped
3 fennel bulbs, chopped
4 leeks, chopped
1 bunch celery, chopped
2 bunches thyme
4 bay leaves
1/4 oz (10 g) peppercorns
1. Soak the fish bones overnight in ice water to draw out the remaining blood. The next day, place the bones and the rest of the ingredients into a large stockpot and cover with fresh cold water.
2. Bring the mixture to high heat but do not allow it to boil. Let the stock continue on high heat, without boiling, for
2-4 hours.
3. Skim the mixture often to remove impurities. Strain the stock.
4. Refrigerate overnight before use. The stock will keep 4-5 days, covered and refrigerated.
Fermented Garlic
10 heads fresh garlic
Sea salt
1. Make a brine using 1/2 tsp (2.5 mL) salt for each cup (250 mL) water. Loosely fill a sterilized Mason jar with peeled garlic cloves.
2. Add the brine to just below the neck, making sure to cover all the cloves. Store at room temperature.
3. Open the jar every day to allow air to escape and to check to see if fermentation is beginning — you will see tiny bubbles in the brine.
4. After a few more days, the brine will begin to change colour, becoming golden. Let the garlic ferment for at least
1 month for best results. Seal and store in the refrigerator for up to 8 months.