Cured Hake, Butter Emulsion, Almonds, Cucumber Tagliatelle, Fennel
Yields 10 portions
Enjoy with the Creation Chardonnay
100 g coarse salt
100 g sugar
10 sprigs thyme
Blend everything till fine.
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.
330 ml vegetable stock, heated
250 g salted butter
1 g xanthan gum
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.
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.
100 g butter
50 g almonds (chopped up roughly)
Melt the butter in a pot till it starts turning brown.
Add the almonds.
bronze fennel leaves