Next, we add lightly steamed snow peas for that touch of freshness,followed by a pea foam. This is made by simmering peas in a bonito dashi, seasoned with bonito extract and miso. We blend and pass the pea broth to ensure it is clean and foams nicely.
To finish the dish, we stuff a fillet of black cod with a scallop sausage. The sausage is made by mincing scallops with some of the trim from breaking down the black cod fillet. The fillet is lightly cured before we pipe on the scallop sausage, and wrap the whole thing in nori. The fish is then roasted and glazed with a lemon sauce.
The final step is to top the fish with a millet furikake made from dried bonito, dried orange peel, fermented and puffed millet, toasted sesame seeds and laver.
Recipes
In the Restaurant this Summer
FISH, SCALLOP FARCE, PARMESAN VELOUTÉ, SNOW PEAS, FURIKAKE.
New to the Restaurant menu this spring is Junior Sous Chef Albee Lee’s Black Cod dish.
The first step to this dish is a leek and parmesan velouté, made by cooking down leek, onion and garlic before deglazing with white wine. We then simmer this with a lightly smoked cream, and add parmesan. The velouté is set before being re-blended, prior to serving. This ensures a smooth, creamy mouthfeel that matches the texture of the Vasse Felix Chardonnay, our recommended pairing for the dish.
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You can enjoy this Cod and Scallop dish on both our à la carte and tasting menu all summer, paired perfectly with a Vasse Felix Chardonnay or HEYTESBURY Chardonnay.
VISIT THE VASSE FELIX WEBSITE FOR RESTAURANT RESERVATIONS
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