Chatham Cod, Crab, Favas and Pickled Mussels

Chatham Cod, Crab, Favas and Pickled Mussels

Prep Time

40 minutes

Cook Time

20 minutes

Serves

4 people
Nobilo Catham Cod

“I love cod! I remember growing up fishing all around Auckland most weekends with my uncle or father. Very often fishing off the rocks we would catch rock cod, so there is an instant connection for me personally with cod, summer and fishing. Same thing goes with pickled mussels! At almost every BBQ my parents had someone would bring a tub of pickled mussels. The way I brought the two together is very simple. The whole preparation for this dish can be ready to go. It’s made à la minute except for the Fava purée.”
– Chef Matt Lambert

See Wine Parings by Nobilo

Chef ’s Tip: Adding herbs as you are serving maintains the bright flavors and colors. Aside from balance in dishes through acidity, I like to use herbs in the same light, particularly these two.

Ingredients

  • INGREDIENTS FOR THE COD
  • 4 5 oz portions of a very
  • large cod, filleted by local
  • fishmonger
  • 4 tablespoons butter
  • 1 Lemon, peeled with no pith
  • INGREDIENTS FOR THE PICKLED MUSSELS
  • 2 lb steamed mussels
  • 3¼ Cups cider vinegar
  • 1 Cup sugar
  • 2 Cups Nobilo 2012 Icon
  • Sauvignon Blanc
  • 10 Peppercorns
  • 2 tablespoons salt
  • 4 Stems tarragon
  • 6 Bay leaves
  • INGREDIENTS FOR THE CRAB AND FAVA SAUCE
  • 4 tablespoons crab meat
  • 7¾ Cups blanched fava beans
  • 3 tablespoons liquid from the pickled mussels
  • 2 tablespoons 2012 Nobilo Icon
  • Sauvignon Blanc
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped cilantro
  • 1 Mussel
  • 1 tablespoon salted butter
  • INGREDIENTS FOR THE FAVA PURÉE
  • 2 Cups blanched warm favas
  • 1 Cup hot heavy cream
  • ¼ teaspoon xanthan (optional)
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • INGREDIENTS FOR THE GARNISH
  • Black mint
  • Dill
  • Bronze fennel
  • Fava flowers

Preparation

  • 1 FOR THE PICKLED MUSSELS
  • 2 Heat ingredients until sugar and salt are dissolved.
  • 3 Let cool to around 180°F. You may adjust the sugar to your personal taste. I prefer it to be very acidic.
  • 4 Add mussels and store for at least 5 days.
  • 5 FOR THE CRAB AND FAVA SAUCE
  • 6 Gently warm ingredients in a saucepan, adding butter last and mix in to incorporate without breaking the liquid and butter.
  • 7 When you remove from the heat, add the herbs as you are serving and mix through.
  • 8 FOR THE FAVA PURÉE
  • 9 Place all ingredients into a blender, except for the cream.
  • 10 Add cream slowly and purée on a very high speed to ensure the purée is as smooth and silky as possible. If you don’t have xanthan it is totally fine.
  • 11 FOR PLATING AND THE GARNISH
  • 12 Smear the fava purée at the base of the plate.
  • 13 Place the fish on top of that and carefully place the stack of crab/favas next to the fish.
  • 14 The mussel can go anywhere you like. I put it somewhere different every time I plate this dish.

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