A vibrant balance of savoury and sweet, this dish features a silky cod roe mousse paired with crisp apple gel, nutty salad, and a rich port reduction. Served on toasted sourdough, each bite delivers layers of texture and refined flavour. A sophisticated small plate with bold personality.
Ingredients:
Cod roe mousse:
- 129 g roe
- 60 g butter salted
- 60 g crème friache
- 10 g lemon
Apple gel:
- 95 g cloudy apple juice
- 5 g agar agar
- 5 g lemon juice
Port reduction:
- 200 g ruby port
- 40 g agarve syrup
Apple and hazelnut salad:
- 40 g toasted hazelnuts
- 100 g gala or jazz apple
- 40 g sliced spring onions
- 20 g cold pressed rapeseed oil
- 10 slices of sourdough (400 g)
How to prepare
Preparation time: 60 minutes
Cook time: 5 minutes
Roe mousse:
In a food processor blend the butter, roe and lemon together to form a smooth paste. Now fold through the creme fraiche and allow to cool down & set in the fridge.
Appel gel:
Warm the apple juice and then dilute the agar powder in the lemon juice then whisk in and allow to thicken then remove from the heat and chill.
Port reduction:
In a pan combine the port and agave syrup then bring to a simmer and reduce by 2/3rds, then remove and allow to chill and set slightly.
Apple and hazelnut salad:
Cut the hazelnuts in half or large chunks, slice the apple into matchsticks, then combine all the ingredients together in a bowl.
Serving:
Place a piece of toasted sourdough onto a plate. Pipe small amounts of the mousse in a pattern on the top of the bread. Now pipe alternate apple gel blobs between the mousse. Garnish with the apple, onion, and hazelnut salad. Drizzle over the port reduction.
