Dean Parkers cod cheeks pickled cucumber and kefir
Ingredients
- 4 skinless cod cheeks patted dry with kitchen paper
- for frying vegetable oil
- ¼ lemon zested and juiced
- ½ a bunch dill chopped
- 1 gherkin chopped
- grated to make 1 tsp fresh horseradish root
- 10 leaves mint chopped
- 2 bay leaves
- 12 black peppercorns
- 15g golden caster sugar
- 6g salt
- 50ml sauternes wine
- ½ cucumber thinly sliced with a veg peeler
- 150ml kefir
- 50g crème fraîche
- 50ml (from the jar) gherkin brine
- a small handful of leaves chervil or parsley
- ½ a handful sorrel or rocket
- 50ml olive oil
- for frying olive oil
- 4 tbsp panko breadcrumbs
Instructions
Dean Parker's cod cheeks, pickled cucumber and kefir serves 4 original recipe by olivemagazine.com.
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