Smoked Fogo Island Cod, Pickled Mussels, Sunchoke and Almond Chowder

Ingredients

Yield:

8-10 servings

• Chowder

  • 24 oz Ocean Wise Fogo Island Cod
  • Hickory wood chips, soaked
  • 10 sunchokes, peeled
  • 2 L of almond milk
  • 250 ml of heavy cream
  • 1/2 cup butter
  • 1/2 onion, diced
  • 2 stalks of celery, diced
  • 1/2 leek, diced
  • 1/2 bulb fennel, diced
  • 4-5 garlic cloves, minced
  • 500 ml clam nectar
  • 500 ml white wine
  • 1/2 lbs of mussels
  • Sachet of thyme, pink peppercorns, bay leaves
  • 3 lemons
  • 3-4 purple potato, diced
  • 500 ml pickling liquid
  • 1/2 bunch of parsley, chopped
  • 2 bunches of tarragon, cleaned
  • 3 baby carrots peeled
  • 500 ml olive oil

• Forbidden Nori Cracker

  • 1 cup forbidden rice (black rice)
  • 2 cups water
  • 2 sheets Nori, chopped
  • Coarse sea salt

Preparation

Difficulty:

Medium

Time:

1 HourPrep Time

Total Time:

1 HourCook Time

1. Chowder

   1. Smoke cod with hickory wood chips at 200F for 20 minutes. Remove skin chill in fridge. With a fork pull the cod into small pieces.
   2. Sous vide carrots with 50 ml of olive oil, 1 lemon quartered, 4 sprigs of thyme for 25 minutes at 170F. Remove from sous vide machine and cut carrots on a bias. Set aside.
   3. Toss diced purple potato in olive and salt roast at 400F for 10 minutes or until soft and then chill.
   4. Vitamix tarragon, parsley, salt and olive oil. Place cheesecloth in a chinois and strain.
   5. In a medium rondo pot sauté butter, onions, leeks, celery, fennel and garlic until translucent add muscles, white wine and clam nectar cover and cook until mussels open. Remove mussels from pot and cool in fridge. Remove mussels from shell and place in pickling liquid and vacuum pack.
   6. In the same pot add sunchokes, almond milk, cream and sachet. Reduce until sunchokes are soft, discard sachet. Once soft, vitamix liquid until smooth. Season with salt and juice of 2 lemons. Put chowder base back into the pot and bring to a simmer, add roasted potato, sous vide carrots, and the pulled smoked Cod. Simmer until Cod is warmed through.
   7. Ladle chowder into bowl and garnish with pickled mussels, forbidden nori cracker, drizzle parsley tarragon oil.

2. Forbidden Nori Cracker

   1. Place Forbidden Rice, Nori, and water in a pot. Bring to a boil and reduce down until water has evaporated.
   2. Form 1 oz balls with the rice. Place rice balls on baking sheet lined with parchment 2 inches apart. Place parchment paper on top of rice balls flatten to 1/2cm thick.
   3. Place baking sheet in oven at 110 F for 12 hours to dehydrate the rice.
   4. Remove from oven and deep fry crackers at 350 F for 30 seconds. Place crackers on a sheet pan lined with paper towel. Season with coarse sea salt.