1 x 600g whole Aquna Murray Cod, scaled and gutted
600g plain (all purpose) flour
150g egg whites
420g fine salt
Corn and seaweed butter
5 ears of corn, husk on
150g butter, diced
2 tablespoons ground toasted Nori seaweed
sea salt flakes and cracked black pepper
100ml fish stock
lemon juice, to taste
500g green beans, tops removed
2 avocados, skin and seed removed, cut into bite-size pieces
Basil leaves as a garnish
Extra virgin olive oil & fresh lemon (optional)
50g parmesan, grated
15g peeled & grated garlic
75g toasted sunflower seeds
1/2 tsp lemon juice
375ml extra virgin olive oil
2 bunches fresh Basil
Salt & cracked black pepper for seasoning
To make the salt pastry, place all the ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Mix together on a low speed for 5 minutes or until a firm smooth dough forms, then turn out onto a lightly floured surface and knead for 1 minute into a ball. Wrap in plastic wrap and leave to rest for 1 hour.
Preheat the oven to 220°C (430°F) and line a large baking tray with baking paper.
Unwrap the dough, cut it in half and roll out each piece to a square about 3mm thick. The squares should exceed the width and height of the whole Aquna Murray Cod.
Carefully place one pastry square on the prepared baking tray and position the fish in the centre.
Brush the edges of the pastry with a little water, then carefully cover the fish with the second pastry sheet, crimping the two sheets together with a fork to seal the edges.
Trim away any excess pastry and reroll the trimmings, shaping them as you please for presentation purposes.
Place in the oven and bake for 15-20 minutes.
To check if it’s ready, insert a probe thermometer through the pastry into the thickest part of the fish. For best results, the temperature should be sitting around 40–42°C (104–107°F) when it is removed from the oven.
Rest the fish in its pastry for about 10 minutes to reach a serving temperature of 48–50°C (118–122°F), then transfer to the centre of the table, ready for the theatrical removal of the pastry before serving. Serve the warm corn and seaweed sauce, along with the bean salad on the side for all to help themselves
For corn and seaweed butter, bring water to the boil in a large pan over a high heat. Season liberally with fine salt, so it tastes like the sea.
Add the corn, cover and cook for 4 minutes, or until tender. Cool completely, then using your hands, strip the husk from the corn. Using a sharp knife, cut away the kernels from the cob. Set the kernels aside and discard the cob.
Toast the Nori seaweed on a gas stove top very briefly by simply hovering it over the flame with a pair of tongs until it’s lightly toasted. Grind this in a mortar and pestle.
To make the corn garnish, heat the stock and corn kernels in a saucepan until the stock is reduced by half. Add the butter, piece by piece, to the stock, swirling the pot over a low heat until the butter is emulsified. Add the seaweed powder. The sauce should be thick and shiny. Season with lemon juice, pepper and a little salt. Keep warm till you serve.
Blend parmesan, garlic, sunflower seeds and lemon juice in robo. Add half the oil and a handful at a time of the basil. Add more oil as needed and continue to add basil until the food processor is full. Season to taste with the lemon juice, salt and cracked black pepper. Bring a large saucepan of salted water to a boil and then blanch the green beans for approx 2 minutes, remove from the boiling water and shock in ice water to avoid the beans discolouring.
Drain well and add to a serving bowl. Season liberally with sea salt & cracked black pepper. Add the pesto to the beans and coat well.
Add the avocado and stir gently followed by a few basil leaves. Further extra virgin olive oil or lemon juice can be added for taste. Serve immediately.