Cod With Seaweed, Courgette Flowers & Cucumber

Created by Australian, multi-award winning chef, author and restaurateur, Skye Gyngell, this delicious dish is full of flavours from the sea.

INGREDIENTS

6 cod fillets, filleted and skinned

Sea salt and freshly ground pepper

400g double cream

5 small middle eastern cucumber, sliced very finely

100g of fresh seaweed

6 courgette flowers

For the butter sauce

Infuse the double cream with a third of the seaweed overnight in the fridge. The following morning strain the cream getting rid of the seaweed. Beat the cream with an electric whisk until it splits, discard the liquid and press firmly the solids with a cloth. Keep refrigerated until needed (you will need in total 250g of butter).

3 tbsp white wine vinegar

1 glass of dry white wine

12 black peppercorns

A couple of sprigs of fresh thyme

1 shallot, peeled and minced

  1. You can make the butter sauce one hour before and leave in a warm place.

  2. To make the butter sauce, combine all the ingredients in a saucepan over a medium high heat and reduce until you have about 2 tablespoons left of liquid and strain. Very gently over a medium to low heat start adding the butter to the vinegar reduction a little at a time while whisking constantly, making sure it’s fully emulsified. Check the seasoning and keep warm until needed.

  3. Slice the seaweed into fine strips and steam alongside the sliced cucumbers and courgette flowers on 80°c for 2 minutes until just wilted but still vibrant.

  4. Season the fish and steam until just cooked through (75°c for 6 minutes, depending on the thickness).

  5. Arrange the fish on a plate, spoon over the butter and arrange the vegetables on top.

About the Author

Skye Gyngell is a multi-award winning chef, author and restaurateur. Originally hailing from Australia, Skye started her career working at numerous culinary institutions in Sydney, before heading to Paris to complete formal training under the watchful eye of Anne Willan at La Varenne. Her experiences in London include time at The French House and The Dorchester, before becoming head chef at Petersham Nurseries Café. Here, she worked exclusively with local, seasonal produce and her dishes received raving reviews from respected food critic Terry Durrack, who compared her work to that of legendary chef Alice Walters. This phenomenal reception saw her become the Independent on Sunday’s food writer for the next five years. In October 2014, Skye opened her much-anticipated London restaurant Spring, which encompasses her signature style of cooking.

Skye Gyngell