Ingredients

Escalope of Cod (brined) 600g 

Pickled heritage tomatoes 300g 

Red onions 100g 

Nocellara olives 100g 

Baby capers 60g 

Rock samphire 60g 

Garlic croutons 80g 

Chive oil splash per person 

Lemon rapeseed oil splash per person 

Sea salt to taste 

 

For brined cod 

Water 500ml 

Salt 50g 

Lemon rind 1 

Parsley 50g 

Dill 50g 

Black peppercorns 20g 

Bay leaf 2 

 

For pickled heritage tomatoes 

White wine vinegar 25g 

Demerara sugar 15g 

Roasted thyme and garlic 6 sprigs/ 2 cloves 

Heritage tomatoes 300g 

 

For garlic croutons  

Stale sourdough bread 1 slice per person 

Garlic 1 clove 

Thyme 3 sprigs 

Butter 120g 

Salt to taste 

 

For the chive oil 

Rapeseed oil 30g 

Chives 30g

Introduction

This dish fully embodies our mission to serve food that is Serving food that is always seasonal, always cooked from scratch and whenever possible, always local. The cod is caught locally and landed on Hastings beach. The foraged rock samphire is brought to us every few days by one of our heroes, Dave the Forager. The wealth of goodies on our local shorelines is remarkable and Dave never lets us down. The tomatoes are local and pickled by our chefs and then the dish is finished with garlic croutons, which we make from stale bread. We try to waste nothing. 

 

Method

For the Brine

Combine ingredients in a large saucepan. Bring to the boil. Wait until all salt is dissolved. Chill for at least 24 hours. 

 

For the pickled heritage tomatoes

Slice the tomatoes into chunks. Add the vinegar, sugar, roasted thyme and garlic. Allow to macerate for 1 hour. Chill and set aside. 

 

For the croutons

Break the sourdough into chunks while heating butter in a frying pan. Add thyme and garlic, then add the bread and cook until crispy and golden. Season with salt and set aside. 

 

For the chive oil

Roughly chop chives and blanch in boiling water for 30 seconds. Add to food processor with extra virgin rapeseed oil and blitz on full power for 1 minute. Strain through fine muslin cloth. Chill and set aside. 

 

For the red onion

Dice and pan fry in rapeseed oil until tender. Season with salt. 

 

To serve

Brine cod portion for 45 mins then pat dry. Pan fry in rapeseed oil skin side down until golden brown. Finish in oven 180C for 4-6 minutes until fully cooked. Add pickled heritage tomatoes, olives, red onion and baby capers to a hot saucepan and fry for 1 min until warmed through. Blanch rock samphire in boiling water for 10s and add to the mixture. Add garlic croutons and a splash of lemon rapeseed oil. Plate up with cod on top and finish with chive oil. 

The Gallivant

Celebrates local
Celebrates local
Sources fish sustainably
Sources fish sustainably
Wastes no food
Wastes no food