ROASTED COD WITH TEXTURES OF CAULIFLOWER AND SAMPHIRE

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Yields: 2 servings

Prep time: 40 minutes

Cook time: 20 minute

Ingredients

For the Roasted Cod

• 2 (6 oz / 170g) cod fillets, skin-on and scaled

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 sprigs fresh thyme

• Salt and white pepper to taste

For the Silky Cauliflower Purée:

• 1 small head of cauliflower (approx. 500g), broken into florets

• 1 cup (240ml) whole milk

• 1/4 cup (60ml) heavy cream

• 1 tbsp (15g) unsalted butter

• Salt and white pepper to taste

For the Textures of Cauliflower:

• For the Roasted Cauliflower: 1 cup small, mixed (white and purple) cauliflower florets

• For the Pickled Cauliflower: 1/4 cup small cauliflower florets

• 1/4 cup (60ml) white wine vinegar

• 1/4 cup (60g) sugar

• 1/4 cup (60ml) water

• 1 sprig thyme, 1 garlic clove (bruised)

For the Samphire:

• A handful (approx. 50g) blanched samphire (glasswort), rinsed

For Plating & Garnish:

• Fresh blackberries

• Dark berry coulis (reduced blackberry or blueberry purée)

• Intricate 'foam' bubbles (lightly fortified fish stock with a touch of milk, frothed)

• Savory crumble (e.g., toasted breadcrumbs, dehydrated olive, and sea salt)

• Microgreens and assorted edible flowers (violas, nasturtium)

• Dark jus/glaze drizzle

Instructions

1. Prepare the Pickled Cauliflower:

• In a small saucepan, combine the white wine vinegar, sugar, water, thyme, and garlic. Bring to a simmer, stirring until the sugar dissolves. Place the small cauliflower florets (1/4 cup) in a clean jar or bowl and pour the hot brine over them. Let them cool and marinate for at least 30 minutes. Strain before plating.

2. Make the Silky Cauliflower Purée:

• Place the larger cauliflower florets (500g) in a medium pot. Add the milk and cream. Season lightly with salt. Bring to a gentle boil, then cover and simmer over low heat until the cauliflower is very tender (approx. 15-20 minutes).

• Carefully transfer the cauliflower to a blender. Add the butter and half of the cooking liquid. Blend until completely smooth. Add more cooking liquid, a little at a time, until a silky, velvety texture is achieved. Pass the purée through a fine-mesh sieve (chinois) for a truly fine finish. Season to taste with white pepper. Keep warm on the lowest heat setting.

3. Roast the Cauliflower:

• Preheat the oven to 400°F (200°C). In a small bowl, toss the small roasted cauliflower florets (mixed white and purple) with a little olive oil, salt, and pepper. Spread them on a baking tray.

• Roast for 10-15 minutes, or until tender and lightly caramelized (purple florets will soften but retain color). Keep warm.

4. Blanched Samphire:

• In a small pan with boiling salted water, blanch the samphire for 1-2 minutes until vibrant green. Drain immediately and shock in ice water. Drain again and set aside.

5. Roast the Cod:

• Pat the cod fillets dry and season generously with salt and white pepper.

• Heat a small, ovenproof skillet over medium-high heat with 1 tbsp of olive oil. Once hot, place the cod fillets in the pan, skin-side down.

• Cook, without moving, for 3-4 minutes until the skin is golden and crispy. Flip the fish, add the butter and thyme sprigs, and transfer the skillet to the preheated oven.

• Roast for 5-8 minutes (depending on thickness), until the fish is opaque and flakes easily. Use a spoon to baste the fish with the pan butter just before removing.

6. Plating:

• Spoon a large pool of the warm cauliflower purée onto the center of each of two large, textured plates. Place a roasted cod fillet centrally on top of the purée.

• Artfully arrange the roasted mixed cauliflower florets, the pickled cauliflower, and the samphire around the fish in controlled clusters.

• Dot the plates with fresh blackberries and small, precise pools of dark berry coulis. Scatter the savory crumble over the purée and surrounding areas. Add several delicate 'foam' bubbles.

• Garnish with microgreens, micro herbs, and colorful edible flowers, ensuring every component is sharp and clearly visible. Finish with a precise drizzle of dark jus/glaze. Serve immediately.