Top chef Adam Byatt shares his culinary know-how in this recipe for confit cod served with silky watercress velouté. Here’s why this recipe gives you Michelin-worthy results…
Top chef Adam Byatt shares his culinary know-how in this recipe for confit cod served with silky watercress velouté. Here’s why this recipe gives you Michelin-worthy results…
Begin by making the herb powder if you’re using it. Put all the ingredients in a dehydrator (many air fryers have a dehydrate setting) and dehydrate completely at 55°C. The time this takes will depend on your equipment. Once it’s fully dry, put everything in a blender or spice grinder and whizz to a fine powder. Set aside until needed.
To make the sauce, add the butter to a large heavy-based saucepan over a medium heat. Add the onion, potato and garlic, then season with a large pinch of sea salt flakes. Leave to gently cook for 15-20 minutes, stirring every now and then.
Pour in the wine, bring to a simmer and cook until it has reduced completely (a few minutes). Add the fish stock, simmer for 3 minutes, then add
the double cream and simmer for another 3 minutes. Transfer the mixture to a blender, add the oysters, if using, then whizz until smooth. Add the watercress and whizz on high speed for 2-3 minutes. Strain the sauce through a fine sieve into a bowl or jug set in a bowl of ice, then cover and reserve in the fridge until needed.
For the cod, add the salt flakes to a saucepan with 500g water. Heat, stirring, until all the salt is fully dissolved. Allow the brine to cool fully, then chill in the fridge.
Add the cod fillets to the cold brine for 10 minutes. Drain the brine away, then submerge the cod in fresh water to wash away any remaining brine. Dry well with kitchen paper.
Pour both oils into a medium saucepan over a medium heat. Use a thermometer to keep an eye on the temperature; once it hits 60°C, gently lower in the cod fillets. Cook for 10-12 minutes, keeping an eye on the oil temperature and adjusting the heat as needed. After 10 minutes, push in the probe to check the internal temperature. If it’s reached 55°C, the fillets are ready – lift them out with a slotted spoon. If not, check again in another minute. Meanwhile, gently reheat the watercress sauce.
Gently peel the skin from the cod fillets then, if you’re using it, lightly dust the top of each one with the herb powder using a muslin bag or fine sieve (as you would with icing sugar). Flood each serving dish with the watercress sauce, then gently sit the cod in the centre. Drizzle with a little more olive oil and serve with the buttered potatoes on the side.