This stylish supper of Kombu cured cod, chicken skin and crab features in the Sheffield Cookbook: Second Helpings and was created by The Wick at Both Ends.
The Wick makes its own Yorkshire rapeseed mayonnaise and red wine sauce to serve with this dish alongside the Jersey Royals, BBQ baby gem, watercress puréeand shiso oil.
For the cod
50g caster sugar
2g lemon zest
3g fresh dill
400g cod loin, skinned
For the chicken skin and crab
100g chicken skin, fat removed
150g white crab meat
1 tbsp Yorkshire Rapeseed Mayonnaise
1 spring onion, finely diced
10g fresh coriander, finely chopped
Salt and pepper
For the accompaniments
150g Jersey Royals, peeled and blanched
5g parsley, finely chopped
3g mint, finely chopped
10g capers, finely chopped
1 baby gem, quartered and trimmed 200g watercress, trimmed and washed
100g shiso leaves
500ml Yorkshire rapeseed oil, plus extra for brushing
Yorkshire rapeseed mayonnaise, to serve
Red wine sauce, to serve
For the cod, grind the kombu, sugar, salt, lemon zest and dill in a spice grinder. Lay half the cure mix on a tray and place the cod on top. Place the remaining cure mix over the top of the cod, making sure to coat the whole fish evenly. Leave covered in a fridge for 40 minutes, then gently rinse the mix from the cod and pat dry.
Put three layers of cling film on a surface, place the cod at the bottom and slowly roll, making sure there’s no air in the cling film and it is incredibly tight, then tie a knot at each end. Leave in the fridge for two to three hours.
For the chicken skin and crab, preheat the oven to 180°c. On a heavy roasting tray lay a sheet of greaseproof paper. Place chicken skin as flat as possible on the tray, spreading it out across the greaseproof paper.
Place another layer of greaseproof over the skin, followed by another heavy roasting tray. Roast for eight minutes until crispy, then pat dry and break into small shards. Mix the crab meat, mayonnaise, spring onion, coriander, salt and pepper in a bowl. Make three sandwiches using the chicken skin as ‘bread’ and the crab mix as the filling.
For the Jersey Royals,melt a knob of butter in a pan, add the potatoes and warm through gently. Remove fromheat and add the parsley, mint and capers.
For the baby gem, brush the baby gem in rapeseed oil and season. Cook onbarbecue until charred, crispy and cooked through. Keep warm.
For the purée, prepare a bowl of iced water. Bring a pan of salted water to the boil. Blanch the watercress for 45 seconds, then immediately transfer to the ice bath. Stir until cool, then remove and pat dry. Weigh the watercress, place in a food processor and add 0.1% of the watercress weight of xanthan gum and blitz until smooth. Pass through a sieve and season.
For the oil, freeze the shiso overnight. Place in a food processor and blitz, adding 500ml rapeseed oil gradually. Pass through a muslin cloth.
Plate up all elements with some mayonnaise and red wine sauce.