Zucchini flower stuffed with Smoked Cod mornay served in Chilled sun-ripened Tomato water with White Truffle oil , Sun-dried Tomato dust and olive oil leaf herb.
To make this dish I began with the tomato water, chopping the vine-ripened tomatoes in quarters before placing in a blender to form a puree. I then seasoned the puree with sea salt and cracked black pepper before filtering several times through cheese cloth to extract the water and discard the solids and pigment. This was then placed in to a glass and chilled in the fridge until required for plating. Next in a medium sauce pan over a gentle simmer I poached a fillet of beautifully smoked cod from south africa in a little milk and sweated sliced onions until the flesh flaked away from the skin. This was then removed from the heat and allowed to cool before straining the poaching milk and setting aside. I then flaked the flesh, removing any skin and bones, in a small saucepan I made a roux to which I gradually added back the milk, over a medium heat whisking to remove lumps and form a thick white sauce. To the sauce I added a little curry powder and some grated tasty cheese mixing to melt the cheese and bring the mornay sauce together. The the saucepan was then removed from the heat and the poached smoked cod was folded into the mornay and placed covered in the fridge to cool before stuffing the zucchini flower. Once the mixture had chilled, I spooned the mornay into the zucchini flower, brushing the outside of the flower with a little white truffle oil. I then steamed the stuffed flower for a minute and a half before removing from the steamer and chilling before being served. The last application was the tomato dust of which I simply ground sun-dried tomatoes in a coffee grinder to form a powder.
Presenting this dish I placed the smoked cod mornay stuffed zucchini flower upside down, standing upright in a shallow soup bowl, pouring the filtered sun-ripened tomato water in the bowl to cover the bottom of the bowl to 5mm deep. To this I added droplets of summer white truffle oil and sprinkled a little of the sun-dried tomato dust, before garnishing with a sprig of fragrant olive oil leaf herb to finish. This is a delicate, but robust flavoured dish served chilled or warm as an entremet.