Menu
This wonderful little course has been on the menu now for a long time. Its a firm favourite, from the guests to the chefs even the pot wash loves this one. So we thought seen as you can’t enjoy it at the restaurant you should be able to enjoy it at home, it’s perfect for this time of year and it’s relatively easy to make to.
Whipped cod’s roe
75g passed smoked cods roe
200g cream cheese
200g veg oil
juice of 1 lemon
salt to taste
Dashi beetroot
1 large red beetroot
10ml soy sauce
10ml mirin
10ml dashi stock
20ml sesame oil
5ml dashi vinegar
First start by making the whipped cods roe, place the cream cheese into a stand mixer with the whisk attachment, whip til very smooth with 2 tablespoons of water, with the mixer still going on a slow speed gently start adding the oil little by little until all the oil has been added and the mixture has emulsified. Now add the cod’s roe and whisk this in quickly, followed by the lemon juice and season to taste with the salt. place into a clean bowl, cover with cling film and place in the fridge for 4 hours.
Meanwhile wrap your beetroot in tin foil with a big pinch of salt and bake at 180℃/160℃ fan/gas 4 for 50 minutes or until a knife goes in with a little resistance, leave the beetroot to cool at room temperature still wrapped in its foil. To make the dashi marinade mix all the other ingredients together in a bowl until well combined. Once the beetroot is able to handle remove the foil and peel the skin away, now you can slice thinly like we have or dice it however you like but the beetroot must be placed into dressing as you are slicing or chopping and leave it in the marinade for at least an hour, the longer you leave it the better it will be.
To plate the dish we place a nice spoon full of cods roe onto the plate first then top with a slice of the dashi beetroot a few chervil leaves to finish and a sprinkle of sea salt.
