- 4 chunky cod loins, about 8oz/227g each
- 4 Chorizo sausages
- 200ml Scrumpy
- 1 bulb of garlic
- 75g unsalted butter
- 4 large Maris Piper potatoes
- 100ml double cream
- 50g unsalted butter
- 100ml light soy sauce
- 100ml Mirrin
- 100ml Sake
- 50g sugar
- 50g blossom honey
- ¼ teaspoon of Sichuan peppercorns
- 4 sprigs of Chervil
- 4 Prosciutto crisps
Firstly, place the chorizo in a saucepan with the scrumpy and bring to the boil. Allow to simmer for 40 minutes.
Place the 75g of butter in a small tray, melt in the oven and place the whole bulb of garlic with the top cut off in the tray. Cover with foil and bake at 160°C for 25 minutes, or until soft and golden brown. Set aside to cool.
Peel the potatoes and roughly chop. Boil until soft and then pass through a fine drum sieve.
Boil the cream and 50g butter in a pan, then add the pureed potato. Mix vigorously until a perfect, smooth mash is formed.
Now squeeze the flesh from the roasted garlic and press with the side of a knife until it resembles a paste, add to the mash, season and mix in.
To make the teriyaki reduction, simply simmer the soy sauce, mirrin, sake, sugar, honey & peppercorns and reduce by 3/4. Pass through a fine chinois and set aside.
To assemble the dish, heat a frying pan until smoking, add some olive oil, then place the cod skin side down for 10 seconds. Sear all sides in the same manner. Remove from the pan, and place on a tray, with a small knob of butter on each, season and bake for 10-12minutes.
In the meantime, place, or pipe, some mash into the middle of each plate.
Carefully place a piece of cod on the mash, then the chorizo alongside.
Drizzle some teriyaki reduction around, and garnish with the chervil and prosciutto.
A lovely, crisp and dry Pinot Gris, such as New ZealandWaimea Estate Pinot Gris 2009/2010 Nelson, with undertones of sweet pear and spice complements this dish perfectly.