Escalope of Cod (brined) 600g
Pickled heritage tomatoes 300g
Red onions 100g
Nocellara olives 100g
Baby capers 60g
Rock samphire 60g
Garlic croutons 80g
Chive oil splash per person
Lemon rapeseed oil splash per person
Sea salt to taste
Lemon rind 1
Black peppercorns 20g
Bay leaf 2
White wine vinegar 25g
Demerara sugar 15g
Roasted thyme and garlic 6 sprigs/ 2 cloves
Heritage tomatoes 300g
Stale sourdough bread 1 slice per person
Garlic 1 clove
Thyme 3 sprigs
Salt to taste
Rapeseed oil 30g
This dish fully embodies our mission to serve food that is Serving food that is always seasonal, always cooked from scratch and whenever possible, always local. The cod is caught locally and landed on Hastings beach. The foraged rock samphire is brought to us every few days by one of our heroes, Dave the Forager. The wealth of goodies on our local shorelines is remarkable and Dave never lets us down. The tomatoes are local and pickled by our chefs and then the dish is finished with garlic croutons, which we make from stale bread. We try to waste nothing.
For the Brine: Combine ingredients in a large saucepan. Bring to the boil. Wait until all salt is dissolved. Chill for at least 24 hours.
For the pickled heritage tomatoes: Slice the tomatoes into chunks. Add the vinegar, sugar, roasted thyme and garlic. Allow to macerate for 1 hour. Chill and set aside.
For the croutons: Break the sourdough into chunks while heating butter in a frying pan. Add thyme and garlic, then add the bread and cook until crispy and golden. Season with salt and set aside.
For the chive oil: Roughly chop chives and blanch in boiling water for 30 seconds. Add to food processor with extra virgin rapeseed oil and blitz on full power for 1 minute. Strain through fine muslin cloth. Chill and set aside.
For the red onion: Dice and pan fry in rapeseed oil until tender. Season with salt.
To serve: Brine cod portion for 45 mins then pat dry. Pan fry in rapeseed oil skin side down until golden brown. Finish in oven 180C for 4-6 minutes until fully cooked. Add pickled heritage tomatoes, olives, red onion and baby capers to a hot saucepan and fry for 1 min until warmed through. Blanch rock samphire in boiling water for 10s and add to the mixture. Add garlic croutons and a splash of lemon rapeseed oil. Plate up with cod on top and finish with chive oil.