Image Image Image Image Image Image Image Image Image Image

JustHere | November 15, 2017

Scroll to top

Back to Top

No Comments

Cod Fish with Trio of Artichoke – Puréed, Pickled and Crispy


Prep Time: 1 1/2 hours    Level of Difficulty: Average      Serves: 1-2 persons

[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ background_color =”#ddd” border_style =”solid” ]


Pickled Artichokes:
1large even sized Jerusalem artichokes
1tbsp extra virgin olive oil
Juice of a fresh lemon
Salt and freshly cracked black pepper
Pinch of castor sugar

Pureed Artichoke:
30g artichokes, peeled and sliced
1tsp unsalted butter
30ml water
10ml cream

Artichoke Crispy:
0.5gm Jerusalem artichokes, peeled
Sunflower oil for deep frying

Lightly Cured Cod:
60g even size pieces of skin less and boneless cod,
1tbs table salt
1tbs caster sugar
1/2 tsp mild curry powder
1tsp unsalted butter
1tbs sunflower oil

Assembly of the dish

Sauté cod
Jerusalem artichoke crisps
Jerusalem artichokes puree, heated
Pickled Jerusalem artichokes, drained and keep the pickle liquor
Pea shoots
Mustard cress
1 granny smith apple

  • Choose the serving plates and lightly warm them.
  • Prepare the pea shoots and mustard cress, wash and drain them, set aside.
  • Cut the apple in small batons and drizzle a bit of the pickling liquor over the apple batons.
  • Heat the puree and cook the cod.
  • Spoon a table spoon of the warm puree on the warm plates, place the pea shoots on top followed by the cod, garnish the dish with the pickled Jerusalem artichokes and apple batons and then finally place a few artichoke crisps on top and drizzle lightly with the pickling liquor round the plate.
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ border_width =”1″ border_color =”#cccccc” border_style =”solid” ]

Cooking Directions

For Pickled Artichokes:

  • Peel the artichokes and slice them as thinly as possible using a sharp mandoline, take extra care and watch your fingers.
  • Immediately mix the sliced Jerusalem artichokes with the vinegar, lemon juice, seasoning, sugar and olive oil. Let the pickle macerate for minimum one hour in a container in the fridge.
  • (This will be fine if done one day in advance especially if you can vacuum pack the mixture.)

For Pureed Artichokes:

  • Peel the Jerusalem artichokes and cut them in thin even size slices.
  • Heat a small saucepan with the butter, add the sliced artichokes with salt and sweat the chokes with the lid on.
  • Add the water, turn the heat to very low, place the lid to cover the pan and cook the chokes very slowly until completely soft.
  • Remove the lid and boil rapidly until nearly all the water has evaporated.
  • Add the cream, bring the cream to the boil and puree the artichokes until smooth.
  • Taste and adjust the seasoning if needed.

For Crispy Artichokes:

  • Heat a small saucepan three quarters filled with sunflower oil to 160°C.
  • While the oil is heating place a plate, slotted spoon and a double layer of kitchen paper ready next to the oil.
  • Peel the Jerusalem artichokes and slice them as thin as possible using a mandoline.
  • Fry them till golden brown and crisp in the preheated oil.
  • Use a slotted spoon to remove the Jerusalem artichokes crisps and drain them on the kitchen paper. Season them immediately with salt.

For Lightly Cured Cod:

  • Prepare the cod by removing the skin and pin bones, cut the cod into 55g -60g pieces, the perfect size for a starter. If you wish to serve this dish as a main course, cut the cod into 100g -120g pieces.
  • Mix the sugar and salt and cover the fish with the cure.
  • Let the fish cure for 10 minutes, wash the sugar-salt off under cold running water and pat the fish dry with kitchen paper. The cod is now ready to be cooked.
  • Heat a medium size non-stick frying pan with the oil, dust the cod pieces with the curry powder. Once the pan is hot enough add the cod presentation side down into the hot oil and add the butter, sauté the fish for 2 -3 minutes, flip it over for a further 30 seconds on the reverse side, remove the golden brown cod from the pan and drain on kitchen paper.


By Chef Jacek Bzdzkot
Nationality: Polish
Jacek is the sous chef at The Grill restaurant. He completed his training in food gastronomy and culinary arts in Warsaw, after which he worked as Chef de Partie in Venti tee Restaurant at Hyatt Regency Warsaw. One of the proudest moments in his career as a chef include winning the semi-finals of a prestigious cooking competition back home. But the greatest achievement for any chef, he says, is when guests enjoy their meal.

Submit a Comment