Roasted Skrei Cod, Confit Savoy Cabbage and Lemon, Brixham Mussel Cream, Crispy Kale - James Martin
Simon Hulstone's Roasted Skrei Cod, Confit Savoy Cabbage and Lemon, Brixham Mussel Cream, Crispy Kale is a delicious dish of many elements.
Ingredients
- 2 x 150g fillets of cod ( salted in 10% salt brine )
- 500g Brixham mussels cleaned
- 1 torpedo shallot sliced
- 50g fennel sliced
- 2 star anis
- 150ml pernod
- 200ml white wine
- 250ml double cream
- 8 outer leaves of savoy cabbage
- Pinch of bi carb
- 2 lemons peel only
- 100g sugar
- 100ml chardonnay vinegar
- 6 sprigs of green or purple kale ( washed and dried )
- Seasonings
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