Creating Wines of Distinction

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel

Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel

Yields 10 portions

Enjoy with the Creation Majestic Chardonnay

Curing Salt

100 g coarse salt

100 g sugar

10 sprigs thyme

Blend everything till fine.

 

Cured Hake

1 whole large hake (filleted)

10 g blended nori

10 g gelburger

200 g butter

Place the hake in a tray and cover with the curing salt. Place in the fridge for 20 minutes.

Rinse and cut each fillet into two equal pieces lengthwise.

Sprinkle gelburger on the inside of each fillet (not the skin side).

Place two pieces of hake on top of each other (skin on the outside).

Roll the hake in cling film a few times.

Squeeze and compress into a cylinder.

Tie at the ends and blanch in boiling water for 5 minutes.

Transfer to an ice bath.

For plating, slice the hake whilst still in the cling film into 10 equal portions.

Take out of the film and place on top of a baking tray.

Place pieces of butter on top of the hake and heat in the oven for 10 minutes at 180° C.

 

Butter Emulsion

330 ml vegetable stock, heated

250 g salted butter

1 g xanthan gum

1/2 lemon

salt to taste

Combine hot stock, butter and xanthan.

Once the butter is melted, blitz with stick blender, season with salt and squeeze in lemon juice to taste.

 

Cucumber Tagliatelle

1 cucumber

Peel off the green part of the cucumber and set aside for a salad.

Continue peeling till you reach the centre and set the centre aside to also use in a salad.

 

Beurre Noisette

100 g butter

50 g almonds (chopped up roughly)

Melt the butter in a pot till it starts turning brown.

Add the almonds.

Garnish

bronze fennel leaves

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