Hash browns, whipped cods roe, pickled cucumber.
Ingredients
3x Hash browns cut using to 60mm round cutter
35g Whipped cods roe
4g Mint oil
20g Pickled cucumbers sliced in rounds
1g Picked dill
2g Pickled mustard seeds
MOP
- Deep fry the 3 round hash brown pieces until golden brown
- Place a table spoon in boiling water for 3 seconds
- Using the warmed spoon scoop the whipped cods roe onto the plate
- Place the spoon back in the boiling water for 3 more seconds and then press the back of the spoon into the whipped cods roe to create a well
- Pour the mint oil into the well in the whipped cods roe
- Remove the hash browns from the oil onto a jay clothe to remove excess oil. Season with fine salt
- In a small mixing bowl combine the pickled cucumber, picked dill and pickled mustard seeds
- Place the hash browns and pickled cucumber mix on the plate as per the photos above and serve
Whipped Cods Roe
Ingredients
125g Smoked Cod’s Roe, soaked for 20 minutes and outer skin removed
15g Pasteurised egg yolk
5g Dijon mustard
32g Lemon juice
7g Confit garlic
65g Water
380g Rapeseed oil
MOP
- In the thermocoupe combine the first set of ingredients and blend until smooth
- Slowly stream in the rapeseed oil to form an emulsion as you would mayonnaise
- Once all the oil is combined the mix should be light an fluffy
- Remove the mix from the thermocoupe to a deli container and refrigerate for service
Pickled Mustard Seeds.
Ingredients
200g Mustard seeds
350g White wine vinegar
150g Water
100g Sugar
11g Salt
MOP
- Place the mustard seeds in water and bring to the boil, once boil discard the water and top with fresh water - repeat this process 8 times to remove the bitterness from the mustard seeds
- Combine the remaining 4 ingredients and bring to a boil
- Once you have blanched the mustard seeds 8 times finish by straining off the water and covering with the hot pickled liquid
- Refrigerate till needed
Pickle Liquid.
Ingredients
100g White wine vinegar
50g Water
20g Sugar
8g Salt
MOP
- Combine the remaining all ingredients in a sauce pan and bring to a boil. Refrigerate till needed.
Mint oil
Ingredients
1x Mint bunch, picked
200g Vegetable oil
MOP
- Blanch your picked mint leaves in boiling salted water for 1 minute. Once blanched remove from the boiling water directly into iced water and refresh. Remove the chilled mint from the ice water to a jay cloth and place in the fridge to allow the excess water to drain off.
- Once dry blend the mint leaves with the vegetable oil and season to taste with salt.
Waiters Notes
Whipped cods roe with crispy hash browns and pickled cucumber
Allergies Gluten (traces from the fryer), Egg, Sulphites, Mustard, Dairy