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
You can make the butter sauce one hour before and leave in a warm place.
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.
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.
Season the fish and steam until just cooked through (75°c for 6 minutes, depending on the thickness).