Slow-cooked banded rock cod with scampi anglaise, potatoes and button mushrooms

Slow-cooked banded rock cod with scampi anglaise, potatoes and button mushrooms

By
From
Marque
Serves
10
Photographer
Stuart Scott

The idea for the scampi ‘anglaise’ came from a series of on-line conversations between Pierre Gagnaire and food technologist, Hervé This. Hervé proposed the idea that liquids can be thickened with the aid of any protein emulsified together then heated: as in a classic crème anglaise. Scampi and milk was a very pleasing combination giving a rich, white, savoury sauce. It is a thoroughly modern approach to a classical sauce.

Ingredients

Method

  1. Preheat the oven and two heavy steel baking trays to 160°C. Slice 5 kipfler potatoes into 1 millimetre thick slices using a mandolin. Store in water to prevent oxidisation and to remove some of the starch. Drain the potatoes and pat them dry. Line one tray with baking paper and lightly brush it with canola oil. Spread the potato ‘coins’ on the tray and sprinkle with table salt to season. Lay another sheet of baking paper on top followed by the second warm baking tray. Place in the oven with some heavy weights on top to stop the tray buckling. Bake for 20 minutes, or until golden brown. Allow to cool. Store in an airtight container until required.
  2. Peel 20 button mushrooms using a small turning knife – button mushrooms have a thin layer of skin that should be removed in order for the mushroom to slice more easily.
  3. Use a mandolin to slice 500 grams small, firm baby button mushrooms into paper-thin slices – the mushrooms have to be super thin in order to cook evenly. Heat 1 litre canola oil in a heavy-based saucepan to 200°C. Deep-fry the sliced mushrooms in batches until they turn golden brown, then drain on thick paper towels. Season to taste with Murray River pink salt.
  4. To make the anglaise sauce, clean 8 number-1-sized scampi – you will only need the deveined tails. Take the tails (they should weigh 150 to 200 grams) and put them in a Thermomix. Add 650 millilitres milk, a good pinch of Murray River pink salt, a small pinch of cayenne pepper and 2 teaspoons xanthan gum. Set the temperature to 70°C and blend the anglaise on speed nine for 1 minute then on speed four for 6 to 7 minutes, or until thickened. Season to taste with Murray River pink salt and freshly ground white pepper and pass through a chinoise. Cool down quickly in an ice bath and reserve until required.
  5. Cut the cod into serving portions and season with Murray River pink salt and freshly ground black pepper. Seal the cod in separate sous-vide bags with 1 tablespoon extra virgin olive oil per bag and compress with moderate pressure. Cook in a water bath at 65°C for 8 to 10 minutes, depending on the thickness of the fillet.
  6. To serve, gently warm the sauce over a water bath. Place a portion of cod on each plate and spoon the sauce over the fish. Slice the button mushrooms over the fish then add the fried mushrooms and the kipfler potato chips.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
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