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#Salt and vinegar lays stacks free#
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Blend them and pass them through a sieve then season and put into the fridge until ready to serve. Then drop the peas in for 1 minute before removing them from the heat. Leave to air dry before blanching at 160°c for 3 minutes, then finish at 180°c for another 3 minutes until the potatoes are golden.īring a pan of salted water to the boil, and then add the bicarb. Cut the potatoes with an apple corer and then blanch in the salt and vinegar water for 5 minutes until soft. Season with kelp powder and serve.īring the water to boil, and then add the salt and vinegar. Deep-fry the skins to make them puffy and crispy. When frozen, remove skins from bag and cut the skins into 1mm slices. Vacuum pack the skins and steam for 30 minutes. Poach the cod in a water bath at 50☌ for 9 minutes. Using a sharp knife, portion the cod into 4 x 50g pieces.
#Salt and vinegar lays stacks skin#
Remove the skin and roll tightly in cling film again. Rinse off the salt in ice water and pat dry with kitchen paper. Turn the fish over and press for a further 1 hour. Roll the cod tightly in the cling film and press between two heavy trays for 1 hour. Sprinkle a layer of salt mix on a long piece of cling film, lay the cod on top and cover with the rest of the salt mix. Clean and trim any sinew from the cod fillets. Cool the mixture in the fridge until it sets, then blend it into a gel.Ĭombine all the ingredients for the salt mix in a bowl. Boil for a further minute then remove from the heat. Season to taste with white pepper, and then pour the mixture into a bowl, cover with cling film and refrigerate until neededīring all the ingredients to boil, and then add the agar agar. Blend the mixture, slowly adding the grapeseed oil a little at a time, then add the olive oil. Meanwhile, blend the garlic with the roe, mustard, salt, and water in a food processor.ĭrain the breadcrumbs and then add them to the food processor. Gently lower each piece into the deep-fryer and fry until the fish is floating and the batter is golden, this should take 3–5 minutes depending on the thickness of the cheek.ĭice all ingredients and combine, and then put in the fridge until ready for plating. Then dust each piece of cheek in seasoned flour and dip in the batter to coat. Trim the cod cheeks, and pat dry with kitchen paper. For the batter, whisk together the plain flour, cornflour, lager, ale, and curry powder until smooth, before seasoning well with salt and pepper.
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