Brandade of fresh cod, smoked salmon and lobster on a shellfish jelly with sweetcorn chilli salsa, an orange, vanilla, and cardamom reduction and coriander oil

INGREDIENTS

(serves four)

360ml shellfish jelly (see below)
1 x 900g live lobster, poached in court bouillon
100g cod fillet
100ml double cream
100g mashed potato
30g finely choppedspring onion
5g finely chopped chives
Nutmeg
50g smoked salmon, diced
Salt and pepper

For the sweetcorn and chilli salsa
1/2 cob of sweetcorn, roasted in olive oil
1 red chilli, finely chopped
1 green chilli, finely chopped
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
2 plum tomatoes, skinned and diced

1 spring onion,chopped
10g coriander, finely chopped
1 clove garlic, crushed
1 lime, juiced
100ml olive oil
Salt and pepper

For the orange, vanilla and cardamom oil
(this makes more than required)
300ml freshly squeezed orange juice
4 cardamom pods
2 cloves garlic, split
1 vanilla pod
250ml extra virgin olive oil, warmed

For the coriander oil
250ml good olive oil
50g coriander leaves, picked and washed
1tsp caster sugar
1 pinch Vitamin C powder
Salt and freshly ground pepper
For the shellfish jelly
100g white fish and prawns
2 egg whites
500ml shellfish stock
3 leaves silver gelatine

For garnish
Slices of oven-dried plum tomatoes
Chives
Chervil

METHOD

Make the salsa by combining all the ingredients. Season well and leave to infuse until service.

Prepare the orange reduction by combining orange juice, cardamom pods and garlic. Reduce to 50ml. Strain, then while still warm add the vanilla seeds and pod along with the warm oil. Infuse for 30 minutes. Store in a bottle for service.

For the coriander oil, combine all the ingredients in a food processor. Leave for two hours. Strain into a bottle for use at service.

For the shellfish jelly, process white fish and prawns. Mix well with the egg whites. Add cold stock, then clarify over a low heat. Pass through a muslin cloth. Season and dissolve softened gelatine in 360ml of the stock.

Chill the ramekins and add enough of the jelly to just cover the bottom. Set in the fridge. Place three collops of cooked lobster in each dish. Allow to set, then cover with more jelly. Set. Cut eight neat collops of lobster. Retain for garnish. Finely dice remainder of lobster and retain for the brandade.

For the brandade, poach the cod in the cream. Beat in to the mashed potato. Add spring onions, chives and nutmeg. Mix lobster trimmings and diced smoked salmon together. Add to potato mixture. Season. Chill in the fridge.

Turn out the jellies on to chilled plates. Top with the brandade. Arrange two collops of the lobster on top. Finish with a slice of oven-dried tomato,chives and a sprig of chervil. Drizzle the salsa around. Add orange and vanilla reduction and coriander oil. Serve.

Bruce Sangster

Photo © Tom Stockhill