Devonshire Cod, Cauliflower and Spiced Coconut Cream

Serves: 10 to 15

Preparation time: 30 minutes

Cod Ingredients:

• Cod loin (enough for 10-15 people)
• 175g unsalted butter
• 500ml white wine
• 500ml fish stock
• 1 Cauliflower
• 600ml olive oil
• 400ml lemon juice
• 1 sprig of thyme
• 1 bulb of garlic
• Salt
• Pepper

Spiced coconut cream ingredients:

• 100ml coconut oil
• 200g sliced onion
• 500ml of coconut milk
• 50g curry powder
• 200ml of white wine

Method:

1. To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.
2. Whilst the fish is resting, begin making your coconut cream sauce by sweating your onions in 50g of butter, ensuring that no colour is added during the process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Add the fish stock and reduce until it is halved.
3. Reduce the white wine in a second pan by a third, then add into the reduced stock.
4. Once mixed, add the coconut milk and bring to the boil, then reduce the sauce to your preferred consistency before passing through a sieve and adding the remaining 25g of butter and seasoning to taste whilst whisking.
5. For the cauliflower purée, blanch half of a cauliflower until soft. Drain and place in a blender and blitz until smooth, then return the mix to the pan, adding 100g of butter. Cook on a high heat until caramelised. To create velvety smoothness in the purée, blend for a second time and pass through a sieve.
6. To dress the remaining cauliflower, blend 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.
7. Cut three quarters of the remaining cauliflower into florets and mix with some of the dressing over a low heat. Finely shave the rest of the raw cauliflower into the dressing, leaving to pickle lightly.
8. Once the fish has rested for eight hours, pan fry in a little oil until golden brown, then place into the oven for 2 minutes. Turn the fish over and cook for a further 2 minutes.
9. To serve, place the roasted cauliflower mix and puree in a bowl with the cod on top, then add your raw cauliflower and spiced coconut sauce to finish.

Recipe kindly supplied by The Vineyard.