Madai, Callaloo & Champagne Sauce - James Martin Chef

Ingredients

• 1 Madai fish
• 100g sugar
• 100g salt
• 200g Swiss chard
• 2 Nutmeg
• 30g Cinnamon powder
• 150g Butter
• 90ml Water
• 250g soft butter
• 1 bunch chives
• 2 slices white bread
• 100ml champagne
• Double cream
• Cucumber peel
• 1 shallot
• Bronze fennel
• Micro shiso
• 200ml white wine vinegar
• 1 cucumber
• Fillet the fish
• Mix salt and sugar together and cure fish for 1 hour
• Wash fish off and dry
• Roll out sliced white bread
• Butter bread and sprinkle with chopped chives
• Place dried madai at base of bread and roll with cling film.
• Allow to set for 30mins to 1 hour before cooking.
• Cook in hot pan with oil and finish with butter.
• Allow to rest before carving
• Finely chop Swiss chard keeping stalks and stems separate.
• Once chopped melt butter in pan and add stalks and cook until soft.
• Once soft add; Swiss chard leaves, nutmeg and cinnamon.
• Cook for 2mins on medium heat.
• Add water and cook for a further 5-7mins.
• Once cooked blend in blender until smooth.
• Blend together vinegar and sugar until all sugar has dissolved.
• Peel cucumber and portion.
• Place cucumber in vacuum bag or bowl and cover in pickle and vacuum to compress pickle into cucumber.
• Bring all ingredients together in a pan and heat to 75°C
• Pass through a sieve
• Warm and aerate with hand blender to order.