After and amazing fish recipe? Then try this roast fillet of cod with warm salad of baby vegetables, saffron turned potatoes and tomato dressing by the Executive Head Chef of Ellenborough Park hotel
Here at IDEAL we are always excited about trying out new recipes from amazing chefs. Naturally, we couldn’t resist the opportunity to ask David Kelman, the Executive Head Chef of Ellenborough Park, luxury hotel in Cheltenham to share one of his favourite recipes with us.
David has had a brilliant career and he has even had the privilege t0 cook for none other than Her Majesty the Queen and HRH the Prince of Wales. David’s career has seen him gain 3 AA rosettes at Ellenborough Park and recently win Chef of the Year Award at the Cotswold Food and Drink Awards 2013. He has also competed in the Great British Menu competition for the chance to win a place to cook for honoured war time heroes and celebrity chef judges.
David shares this contemporary fish recipe with IDEAL – a fresh and modern twist, perfect for spring dining
Ingredients (serves 4)
Cod
Centre cut cod fillet from a 2kg plus sized fish
Tomato dressing
4 baby plum or cherry tomatoes
200ml light olive oil
1 clove garlic (sliced)
Saffron Potatoes
8 large new potatoes
1 clove garlic (siced)
Saffron
Cherry Tomatoes
10 baby plum or cherry tomatoes
Light olive oil
Salt and pepper
4 spears asparagus (peeled and blanched)
6 baby fennel (cooked and pulled apart)
8 baby carrots (peeled and cooked)
4 baby beetroot (peeled and cooked)
200kg baby spinach
10g butter (for vegetables)
Soft butter (to brush plate)
Beetroot powder
Method
To prepare the cod
Trim the cod fillet into a neat, long even piece. Lightly salt the fish, roll tightly in clingfilm and place in the fridge for six hours. Remove from the fridge, wash the salt off and re-roll in clingfilm. Cut into four equal pieces.
For the tomato dressing
Warm the oil with the garlic in a pan.
Place the tomatoes into a blender and blend until they are broken down. Slowly pour the garlic infused oil into the tomatoes as the blender is still going – this will emulsify. When thick and smooth, remove from the blender and place into a container.
For the Saffron Potatoes
Peel the potatoes. Using a knife, trim into the barrel shape. Place into a pan of cold water with the garlic and a pinch of saffron and salt. Cook until soft, then chill over cold water.
For the Cherry Tomatoes
Slice the tomatoes in half and season. Drizzle with a little olive oil and place into a warm, low oven and leave for about six hours until soft.
For the cod
Remove the cod from the cling film and with a hot non-stick pan, add a little oil and place the cod skin side down into the pan. When you have some colour on the skin, turn the gas/electric down to low and leave for five minutes. Turn the fish and cook on the other side for a further four to five minutes, until cooked.
With a pastry brush, lightly brush the softened butter over the plate and dust with the beetroot powder. Shake off any excess powder.
To assemble and serve
In a warm pan, wilt the spinach and season. Dry in a cloth so no excess juices leak onto the plate.
Warm the potatoes and vegetables in a pan – make sure the beetroot is warmed up in a different pan so that it does not bleed onto the vegetables. Season and add a little butter.
Plate a small amount of spinach in the middle of the plate, then arrange the cod on top.
Dress the plate with the tomatoes, vegetables and potatoes as pictured. Drizzle some of the tomato dressing around the plate.
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