Marc Wilkinson - Owner of the Michelin star rated Fraiche - with a recipe for Roast Cod with a Warm Sea Urchin Salad.
INGREDIENTS (serves 4):
4 cod fillets trimmed and pin- boned
4 sea urchins in shell
4 scallops hand dived
orange powder (dry the zest out about the stove and blitz in a coffee grinder)
mixed baby leaves and micro cresses
1 vanilla pod of seeds
1 unwaxed lemon
parsley for garnish
olive oil
grapeseed oil
seasoning
METHOD
1. Shell and wash the scallops and the sea urchin, (trim and save shell to use as a vessel). Dice scallops to the same size as the sea urchin roe and slice the other two into four pieces.
2. Peel the unwaxed lemon, julienne the zest and proceed to confit.
3. Juice the flesh to use as base to dressing. Whisk in a three to one ration of olive oil to grapeseed. Mix in vanilla seeds and season.
4. Roast cod in a non-stick pan, skin down. Rest it while you warm a little of the lemon and vanilla oil, adding the sea urchin and diced scallop until warmed through. Mix this through the salad leaves and season, building up the salad in the cleaned and sterilised urchin shell.
5. Top with roasted scallop, which is dusted with orange powder to give colour, and caramelise the flesh without over-cooking.
6. Arrange with deep fried parsley and the lemon confit on the skin of the cod.