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Salt cod mousse, red pepper jelly, chorizo and olive purée

By 14th June 2019Articles, Lifestyle, News

Serves: 2

For the cod mousse:

1 Onion
3 Cloves of garlic
15 Coriander seeds
5 White pepper corns
4 Juniper berries
2 Bay leaves
1 Sprig of thyme
250ml Milk
250g Cod
4 Gelatin leaves
250ml Cream

  1. Cover the cod with rock salt and leave for 24 hours, then wash off the salt and soak in cold water for 1-2 hours.
  2. Slice the onion and garlic then fry together with 1 tsp of butter in a saucepan with the coriander seeds. Add the bay leaves, juniper, pepper corns and thyme and cook until the onions are translucent, then add the milk. Bring to the boil and turn off the heat.
  3. Bloom the gelatin in cold water.
  4. Add the salted cod to the milk and poach until cooked, then remove the cod and place into a blender.
  5. Blend the cod, slowly adding the milk, then pass the mixture through a fine sieve, leaving you with a thick liquid.
  6. Add the gelatin and chill over iced water until the mixture starts to set and is cold.
  7. Semi whip the cream and fold into the cod flavoured milk, then allow to set until the mousse is ready to pipe.
  8. Pipe the mousse into a square of cling film and roll in to a sausage shape, then leave in the fridge over night until firm.


For the red pepper jelly sheets:

500ml Red pepper purée
2 Gelatin leaves
18g Sosa elastic

  1. Blend together the red pepper puree and elastic. Place into a pan and bring to the boil.
  2. Bloom the gelatin in cold water.
  3. Remove the red pepper puree from the heat and add the bloomed gelatin. Pour on to a flat tray and leave to set over night.


For the olive purée:

150g Green olives
30g Sugar
100ml Water

  1. Add all the ingredients to a saucepan and simmer for five minutes. Pour the mixture into a blender and puree until smooth


For the chorizo crumb:

250g of chorizo

  1. Dice the chorizo and pulse in a blender to form a crumb, then bake in an oven for a few minutes until the oils start to release.
  2. Dry out under hot lamps until ready to use, or place in an oven at 100°c for one hour.


To assemble the dish:

  1. Portion a square of the red pepper jelly and roll around the mousse, then cut in half and arrange on a plate.
  2. Add some dots of the olive puree and finish with chorizo crumb and some coriander cress.


Recipe kindly provided by Kilworth House Hotel & Theatre.

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