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Lemon and black pepper cured cod
Mix salt, lemon zest and black pepper, sprinkle over cod on both sides, wrap tightly in clingfilm. Refrigerate for 8 hours.
Sweat onion and leek in butter until soft, add cod and 250ml of double cream, simmer for 5 min. Blend with soaked gelatine until smooth.
Leave to cool then fold in soft whipped cream, season with salt, pepper and lemon juice. Refrigerate for 4 hours.
Slice courgette into ribbons on a mandolin. Boil all other ingredients, leave to cool. Pour over courgette.
Arrange all ingredients onto plate. Serving suggestion – sour dough toast complements this dish wonderfully.
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