Paul Ainsworth Instagram – Cornish Cod ~ Steamed Mussels ~ Camel Valley Blanquette
Caught in Cornish water, we take the loin of this outstanding fish and cure it using local kelp, before it’s gently poached in brown butter.
This is then topped with stunning St Austell Bay mussels, which we’ve lightly steamed and dressed in a kombu vinaigrette.
To finish, we serve our blanquette made from our own exclusive Camel Valley sparkling Chardonnay, pink fir apple potatoes, finely chopped herbs and seaweed, as well as a generous spoonful of smoked pike roe right at the end for that subtle smoky note. | Posted on 09/Nov/2023 16:21:22
