Confit Pollock Recipe - Great British Chefs

Ingredients

• 1000g of pollock loin, pin-boned and skinned
• 50g of rock salt
• 50g of sugar
• 250ml of water
• 1 bay leaf
• 1 sprig of fresh thyme
• 4 white peppercorns
• 300g of cockles
• 1 carrot, peeled and cut into 1cm dice
• 1 shallot, peeled and cut into 1cm dice
• 2 celery sticks, cut into 1cm dice
• 1 star anise
• 200ml of dry white wine
• oil
• 1 cauliflower
• 200g of unsalted butter
• 300ml of vegetable stock
• 80ml of double cream
• salt
• 1 purple cauliflower
• 100g of sugar
• 100ml of Chardonnay vinegar
• 1 romanesco, broken into florets
• 100g of unsalted butter
• 100g of Parmesan, grated
• 200ml of water
• 12g of ultratex
• Parmesan, finely grated
• celery cress