Great British Chefs

Norwegian Cod with Juniper Ashes, Butternut Squash and Liquorice Sabayon

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Ingredients

Number of servings

Squash purée

Squash dice

Liquorice reduction

Black treacle sauce

Liquorice sabayon

Procedure

by Great British Chefs

 

1. What makes this cod and juniper recipe from Pascal Aussignac so special is the intensity of both flavour and colour - the butternut squash purée makes for a vibrant shock across the plate whilst the liquorice and juniper flavours set the tastebuds alight.

  • For the cod, heat the oven to 180°C/Gas mark 4.
  • Roast the juniper berries for 5 minutes, then cool. Blend to a powder. Blend half of the powder with the salt to make a juniper salt.
  • Take a blow torch and carefully burn the other half, to make a juniper ash. Add this to the olive oil.
  • Season the cod with the juniper salt and leave in the fridge for 30 minutes to add flavour and firm the fish texture.
  • Warm the olive oil to 52°C in a shallow pan. Add the cod and cook for 15-20mins. Do not allow the oil to rise above 56°C as it will overcook your cod.
  • The cod should remain opaque and will gently flake apart. Keep in a warm place until ready to serve. The fish should be served warm not hot.
  • For the squash purée, heat the oven to 180°C/Gas mark 4.
  • Peel and dice the squash into equal size pieces. Reserve the top of one of the squashes.

2. Take a roasting tray and add all the ingredients for the purée and half the butter. Roast for 45-60 minutes. Remove the rosemary and lemon, and blend for 5 minutes.

3. Add the rest of the butter and some water to make a purée. Pass the purée through a sieve, and add seasoning if needed. Keep chilled; reheat when needed. 

4. For the squash dice, using one of the squash tops from the purée, dice into small cubes. Cook for 1 minute in boiling salted water. Refresh in cold water then drain. To serve, mix with a splash of olive oil and season.

5. For the liquorice reduction, combine all the ingredients in a saucepan, then bring to a boil. Turn down the heat and slowly reduce by half. Set aside until needed.

  • 200ml of white wine vinegar
  • 200ml of water
  • 40g of liquorice stick
  • 1 star anise
  • 10 fennel seeds
  • 15 black peppercorns
  • 25g of sugar

 

6. For the treacle sauce, pick the leaves off 4 sprigs of rosemary and blend with 200ml of water. Pass through a sieve.