Blog post -
Simon Hulstone’s Norwegian Cod Recipe.
Presenting a recipe by Michelin-starred chef and a long-term Seafood from Norway partner Simon Hulstone, who created the dish at the Young National Chef of the Year Finalist Mentor Day.
The YNCOTY Finalist Mentor Day included an inspiring recipe showcase and product demonstration by Simon, all with a keen focus on the potential of responsibly sourced Norwegian cod.
Simon’s dish features Norwegian Cod fillet, wild mushrooms and herb fricassee, mushroom sauce, and a touch of pine oil. Served with a herb waffle, roasted Norwegian cod cheek and tongue, and a sprinkle of cepe powder.
Serves 4
Ingredients
4x 150g fillets Norwegian cod, skin on
100g salt
900ml cold water
For the sauce
50g unsalted butter
1 shallot, finely chopped
100g button mushrooms
100g dried mixed wild mushrooms
250ml chicken or vegetable stock
½ lime
100ml double cream
50g sour cream or natural yoghurt
For the garnish
200g mixed and cleaned wild mushrooms
1 shallot, finely chopped
15g chives, finely chopped
Selection of fresh herbs, nasturtium, coriander, parsley
Crispy barley or puffed rice
Pine needle infused oil
For the waffle
2 savoury waffles, cut to desired shape and size
4 firm chestnut or button mushrooms
4 Norwegian cod cheeks
2 Norwegian cod tongues
The reserved puree from the sauce
Cepe powder
Method
In a little butter, sweat down the shallot and sliced button mushrooms until soft but no colour, add the dried mushrooms and pour over the stock, bring to the boil and then allow to infuse for 1 hour. Strain off the liquid but reserve the mushrooms for a purée to be done later.
Reduce the liquid by half then add the cream and remaining butter, bring to the boil and reduce by a third, add the yoghurt and a squeeze of lime juice, season and set aside.
With the mushrooms left from the sauce, blend these until a fine purée and set aside for the waffle.
Dissolve the salt in the water and then submerge into this the Norwegian cod for 8 minutes to brine, then remove and pat dry. To cook the Norwegian cod, use a non-stick pan and cook skin side down until browned and crispy, turn over and cook on the flesh just to finish cooking through. This part should be left until all elements are completed.
Sauté the wild mushrooms in a little butter add the chopped shallots and chives. Place the mushrooms in a serving bowl, garnish with the herbs and sprinkle over some crispy barley. Pour sauce around and finish with the cooked Norwegian cod and a drizzle of pine oil.
To serve the waffle, place in the oven to warm through, top with the mushroom purée and add the cooked cheek and tongue, thinly slice the mushrooms and cover the waffle, dust with the cepe powder and serve alongside the main dish.
