Paul Ainsworth Instagram – Cornish Cod ~ Grilled mussels ~ Camel Valley blanquette. A dish we created to celebrate some key Cornish produce.
Immaculate Cornish cod loins – caught on day boats and sourced for us by @flyingfish525, we take the loin off the cod and cure it in kelp before lightly poaching it in brown butter.
The biggest and most delicious Cornish mussels – sourced from St Austell Bay, these beauties are farmed out in the deep water making them larger and more juicy. We steam them in kombu before warming them in a citrus seaweed butter.
We serve this with a blanquette sauce made from our exclusive @camelvalleyvineyard sparkling Chardonnay, shallots, ceps, hard herbs, Pink Fir apple potatoes, diced seaweed, chervil, lemon, crème fraiche and a little dollop of smoked pike’s roe for the texture and light smokey undertones. | Posted on 06/Jan/2024 00:30:47
