Ingredients

Adjust Servings:

	1 x 600 g Pollack fillet centre cut, scaled and pin bones
	Cure for pollack
	1 tsp Fennel Seed
	1 tsp Caraway
	10 Peppercorns , crushed
	1 Star Anise , crushed
	2 leaves green Nori seaweed
	200 g fine Sea Salt
	50 g Sugar
	1 Lemon Zest
	Pickled Radish
	4 white Radish
	300 g Olive Oil
	120 g Chardonnay Vinegar
	Pinch Salt
	Carrot Puree
	500 g finely sliced Carrots (all same thickness)
	700 ml fresh Carrot Juice
	½ tsp Ascorbic Acid
	Pinch Salt
	Carrot Cannon
	4 x medium Carrots
	250 ml Carrot Juice
	¼ Star Anise
	Salt
	Broad Beans
	100 g fresh Broad Beans , blanched and podded
	10 g Butter
	Pinch smoked Salt
	Lovage Oil
	2 bunches Lovage
	250 ml Olive Oil
	Salt to taste
	Sugar to taste
	To Serve
	1 tbsp Butter foam
	1 tsp Yuzu Juice
	100 ml reserved Radish liquor
	¼ tsp Wasabi
	Seasonal Forage Leaves (optional)

Cured Orford line caught pollack, textures of Kent heritage carrots, pickled radish recipe

Name: Cured Orford line caught pollack, textures of Kent heritage carrots, pickled radish recipe
Yield: 4 Servings
Ingredients: Pollack: 1 x 600 g; Fennel Seed: 1 tsp; Caraway: 1 tsp; Peppercorns: 10; Star Anise: 1; Nori: 2 leaves green; Sea Salt: 200 g fine; Sugar: 50 g; Lemon Zest: 1; Radish: 4 white; Olive Oil: 300 g; Chardonnay Vinegar: 120 g; Salt: Pinch; Carrots: 500 g finely sliced; Carrot Juice: 700 ml fresh; Ascorbic Acid: ½ tsp; Salt: Pinch; Carrots: 4 x medium; Carrot Juice: 250 ml; Star Anise: ¼; Salt; Broad Beans: 100 g fresh; Butter: 10 g; Salt: Pinch smoked; Lovage: 2 bunches; Olive Oil: 250 ml; Salt; Sugar; Butter: 1 tbsp; Yuzu Juice: 1 tsp

Serves 4
Medium

Ingredients

1 x 600 g Pollack
Cure for pollack
1 tsp Fennel Seed
1 tsp Caraway
10 Peppercorns
1 Star Anise
2 leaves green Nori
200 g fine Sea Salt
50 g Sugar
1 Lemon Zest
Pickled Radish
4 white Radish
300 g Olive Oil
120 g Chardonnay Vinegar
Pinch Salt
Carrot Puree
500 g finely sliced Carrots
700 ml fresh Carrot Juice
½ tsp Ascorbic Acid
Pinch Salt
Carrot Cannon
4 x medium Carrots
250 ml Carrot Juice
¼ Star Anise
Salt
Broad Beans
100 g fresh Broad Beans
10 g Butter
Pinch smoked Salt
Lovage Oil
2 bunches Lovage
250 ml Olive Oil
Salt
Sugar
To Serve
1 tbsp Butter
1 tsp Yuzu Juice
100 ml reserved Radish
¼ tsp Wasabi
Seasonal Forage Leaves

Directions

Steps

1 Done	Cure for Pollack Blitz the spices, seaweed, salt, sugar and zest.
2 Done	Cover the pollack and cure for 30 minutes.
3 Done	Wash off and pat dry.
4 Done	Square cut the pollack into 4 x 10 x 5 cm portions.
5 Done	Pickled Radish Wash/dry the radish and vacuum pac with the pickling liquor (oil, Chardonnay vinegar, salt).
6 Done	Steam for 8 minutes until al dente.
7 Done	Plunge into ice water, chill and store in the liquor.
8 Done	Heat to order in liquor.
9 Done	Carrot Puree On a constant simmer cook the carrots in the juice with ascorbic acid.
10 Done	After approximately 30 minutes the carrots should be very soft.
11 Done	Strain the juice and reduce.
12 Done	Blitz the cooked carrots and juice together, adding enough juice to get the correct consistency.
13 Done	Carrot Cannon Peel 4 medium carrots shaping in to a smooth barrel 9 x 2½ cm, place in a vacuum pac with the carrot jus and anise.
14 Done	Vacuum hard and steam at 100°C for 12 minutes until perfectly cooked
15 Done	Broad Beans Reheat in water, butter and salt.
16 Done	To Serve Heat a non stick pan with olive oil, place the pollack skin side down and cook each side 1½ minutes each side.
17 Done	Add 1 tablespoon of butter foam and baste for 30 seconds.
18 Done	Add 1 teaspoon of yuzu juice and leave 1 minute before serving.
19 Done	Heat the carrot purée, the carrot cannon and radish (reserve some liquor for dressing). Check the seasoning.
20 Done	Take 100ml of radish liquor and emulsify with ¼ teaspoon wasabi. Swipe the carrot purée, place the pollack on place, dress with broad beans and forage leaves (seasonally).
21 Done	Dress the plate with radish and wasabi liquor, finish with seasonal leaves.