Recipes, re-invented from cooking shows
Cod with Snow Crab
Prep. Time:
Baking Time:
Total Time:
50 mins
40 mins
90 mins
Serves:
Serves 4
Professional Tips:
Stock quality matters: Use homemade fish stock or supplement store-bought with fish bones simmered 30 minutes
Make-ahead elements: Mousse can be made 1 day ahead; potato crumb can be made 4 hours ahead and re-crisped
Wine pairing: Consider Riesling, Gewürztraminer, or Sancerre to complement the curry spices
Substitution hierarchy: For fish: halibut > sea bass > monkfish. For dulse: kombu > nori > omit entirely
Plating Variations:
Modern minimal: Single quenelle of mousse, cod portion center-plate, sauce dots
Rustic elegant: Serve family-style on a large platter with sauce boat alongside
Individual ramekins: Portion mousse into small ramekins, unmold onto plates for height
Ingredients
FOR THE CURRY POACHING LIQUID AND SAUCE:
4 cups high-quality fish stock
1 tablespoon whole coriander seeds, toasted and ground
1½ teaspoons curry powder (preferably Madras)
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground cardamom
Pinch of ground cloves
2 large shallots, sliced
4 garlic cloves, smashed
2-inch piece fresh ginger, sliced
1 lemongrass stalk, bruised and chopped
Zest of 1 lime
½ cup coconut milk
3 tablespoons cold butter, cubed
1 tablespoon fish sauce
1 teaspoon demerara sugar
Salt and white pepper to taste
FOR THE SNOW CRAB MOUSSE:
8 oz cooked snow crab meat, picked clean and chilled
¼ cup heavy cream, very cold
3 tablespoons softened butter
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1½ teaspoons dulse flakes, finely ground
1 small egg white (optional, for extra lightness)
Pinch of cayenne pepper
Salt and white pepper to taste
FOR THE DULSE POTATO CRUMB:
3 medium Yukon Gold potatoes, boiled until just tender
2 tablespoons dulse flakes
1 teaspoon whole coriander seeds, lightly crushed
½ teaspoon black mustard seeds
3 tablespoons neutral oil (grapeseed or canola)
1 tablespoon butter
¾ teaspoon flaky sea salt
Freshly cracked black pepper
FOR THE COD AND CRAB:
4 cod fillets (6 oz each), skin removed, at room temperature
8 oz cooked snow crab legs, shells cracked
4 tablespoons unsalted butter
1 tablespoon white wine
Microgreens or baby herbs for garnish
Lemon wedges for serving
Instructions
CURRY POACHING LIQUID AND SAUCE:
Toast spices: In a dry pan, lightly toast the coriander seeds until fragrant. Let cool and grind finely.
Build the base: In a large saucepan, combine fish stock, ground coriander, curry powder, turmeric, cumin, cardamom, cloves, shallots, garlic, ginger, lemongrass, and lime. Bring to a gentle simmer and cook for 20 minutes, skimming any foam.
Strain and divide: Strain through a fine-mesh sieve, pressing solids firmly. Reserve 2½ cups for poaching and 1½ cups for sauce.
Create the sauce: In a small saucepan, reduce the reserved 1½ cups curry liquid by two-thirds over medium heat (about 12-15 minutes). Add coconut milk, fish sauce, and demerara sugar. Simmer until slightly thickened, about 4-5 minutes. Remove from heat and gradually whisk in cold butter cubes. Season with salt and white pepper. Strain again if desired for ultra-smooth texture. Keep warm in a double boiler.
SNOW CRAB MOUSSE
Prepare base: Reserve ¼ of the best crab meat pieces for folding in later. In a food processor, pulse the remaining crab meat until finely chopped.
Build mousse: Add very cold cream, softened butter, lemon juice, zest, ground dulse, and seasonings. Process until smooth and airy.
Optional lightening: If using egg white, whip to soft peaks and gently fold into the mousse.
Finish: Gently fold in reserved crab meat pieces. Taste and adjust seasoning. Chill for at least 30 minutes.
DULSE POTATO CRUMB:
Prep potatoes: Once cooled, peel potatoes and grate on the large holes of a box grater. Pat dry with paper towels.
Create crumb: Heat oil and butter in a large skillet over medium-high heat. Add grated potatoes in an even layer. Cook without stirring for 3-4 minutes until bottom is golden.
Finish seasoning: Stir and continue cooking until evenly golden and crispy, about 6-8 more minutes. Add dulse flakes, coriander seeds, mustard seeds, and salt. Cook 1-2 minutes until aromatic. Season with pepper. Set aside.
COD AND CRAB
Heat poaching liquid: Bring curry poaching liquid to 160-170°F (just barely simmering - no bubbles should break the surface).
Season and poach: Season cod fillets generously with salt and pepper 10 minutes before cooking. Gently lower into poaching liquid using a slotted spoon. Poach for 8-12 minutes depending on thickness, until fish reaches 145°F internal temperature.
Warm crab: In a separate pan, gently warm crab legs with butter and white wine over low heat, covered, for 3-4 minutes until heated through.
TO SERVE:
Warm plates: Pre-warm serving plates in a low oven.
Plate the mousse: Using two spoons, create elegant quenelles of crab mousse and place slightly off-center on each plate.
Add the cod: Carefully lift cod from poaching liquid, allowing excess to drain. Place on top of or alongside the mousse.
Arrange crab: Position warmed crab legs artfully around the plate.
Add crumb: Sprinkle dulse potato crumb generously around the plate and lightly over the fish.
Finish with sauce: Drizzle curry sauce around the plate in an artistic pattern. Serve additional sauce in small ramekins.
Final garnish: Top with microgreens and serve immediately with lemon wedges.
Some ingredients can be bought from us in small quantities
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