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