Poached Cod in Lemon Juice on Pesto with Tomato Concasse

(For 1 portion)

Poached cod in prawn stock:

• 120g fresh cod
• prawn stock

Borage pesto with Halloumi cheese:

• 2 punnets Borage Cress
• 1 full teaspoon mixed nuts
• 40g Halloumi cheese
• 1 full teaspoon onion (chopped)
• grapeseed oil
• 30g Tomato concasse 
• a drizzle saffron oil
• Savory mix nuts tuille biscuit

For the saffron oil:

• 50cl virgin olive oil 
• 1g saffron strands
• 10cl white wine 

Savory mixed nut biscuit (tuille):

• 60g caster sugar
• 60g unsalted butter
• 75g ground almonds
• 125g flour
• 1 egg white
• 1 pinch table salt

Poached cod in prawn stock:

• Poach the cod for 5-6 minutes in prawn stock.

Borage pesto with Halloumi cheese:

• Place all in a hand blender, blend and add some grapeseed oil. Add a bit of white ground pepper.
• Do not add salt, because Halloumi cheese has plenty of that.

For the saffron oil:

• Pour the white wine and saffron strands in a pan and reduce to almost dry.
• Add the olive oil, mix well and pour in a plastic bottle.
• Reserve for at least 72 hours before use. 

Savory mixed nut biscuit (tuille):

• Mix the sugar, salt and egg white together until foamy.
• Add the flour in one go and mix well.
• Add the melted butter and the ground almonds.
• Cut the dough to size and bake in an oven at 160ºC until golden brown.

Recipe: Franck Pontais