Kilmore Cod, Branded, Dashi Mushrooms, caramelised onion purée Recipe by Chef Paul Hynes of La Cote Restaurant in Wexford
This recipe is from the award winning La Cote Restaurant in Wexford. The restaurant is ran by husband and wife, Paul & Edwina Hynes. Below you will find their recipe for Kilmore Cod, Branded, Dashi Mushrooms, caramelised onion purée.
Ingredients – Serves 4
- Five 200g pieces of Cod
- Two large onions
- 300g shitaki mushrooms
- Dashi 50 ml
- 200g Mash potatoes
- 300 ml Milk
- 8 Cloves
- Parsley leaves
Start by sprinkling the 200g cod with some salt then leave in the fridge for 2 hours. Once this is prepare. Add milk to the pot with half a sliced onion, and eight cloves bring to the boil at 90 degrees. Then was salt of prepared fish and add to pot.
Simmer for 5 minutes and with a slotted spoon take out the fish and lay on a paper towel to cool.
Add fish to prepared mash potatoes check to season and add a pinch of chopped parsley. Tip – try to make sure you mash is dry
Caramelised Onion Purée
Slice the rest of the onion and melt some butter in a pot. Add the onion and sweat down by placing some parchment paper on top once soft you can carry on cooking so that the onions and butter brown. Then add another nob of butter if you need to. Once lightly browned you can place them into a blender (Theromix optional), mix and add some water to help loosen up the purée. Blend for 2 mins check seasonings and pass through a sieve. Place in a squeeze bottle when cooled. To heat when need you can place the bottle in hot water.
Take Mushrooms and clean, Sweat down with a little butter add a splash of Dashi (optional)
Dried mushroom powder
Place the mushroom trimming in a dehydrator at 60 degrees or put in them in a warm oven until dry. Once dry you can add to theromix and blend to a fine powder.
Place leeks in a pot of boiling water when tender take them out and refresh in cold water . Add to pot with butter and pinch of salt when you want to plate .
Grate a rooster potato and season with salt and pepper. Place on a hot pan and cook like you would a pan cake . If you have a steel ring you can place it in that .
Press with a slice to make flat and crispy.
Cooking the Fish
Prepare a pan on the heat and take your four pieces of fish from the fridge. Take some sunflower oil and heat it on the pan place the seasoned cod skin side down . Once you have a nice golden colour on the fish place on a try and put in oven 190 degrees for 4 mins, to heat the brandade you can place in small pot over the heat, also place mushrooms in a small pot and gently Fry and add butter and Dashi.
Take 4 warm plates, add a squeeze of onion purée to from bottle to the plates, then place the leek , rosti, then place fish on top, brandade, mushrooms to finish sprinkle the dried mushroom over dish.