Downtime Development: Alaska black cod with Jersey Royals and petits pois à la Française

By Restaurant

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Related tags Toby Burrowes Fish Elystan Street

Former Elystan Street head chef Toby Burrowes cooks a summery dish that pairs Alaska black cod with Jersey Royals and petits pois à la Française.

As anyone that follows him on Instagram will know, Burrowes spent lockdown in the Gloucestershire countryside cooking up a storm in a surprisingly well equipped kitchen.

Our final instalment of Downtime Development sees him bring his skills to bear on a whole Alaska black cod.

To start with Burrowes removes the loin and brines it before drying it out in the fridge to ensure a crispy texture when pan-fried.

The cod is served with crushed Jersey Royal potatoes and and the classic dish petits pois à la Française, which Burrowes makes using a stock made with pea shells and kombu.

“The stock is emulsified with shit loads of butter to make it really rich and indulgent, it goes really well with the spring veg, lettuce and pancetta.”

Check out the video to find out how to prep a whole cod, how to correctly pod and blanch peas and broad beans, ensure all the elements of a dish are served at the right temperature and what to do if your iPhone overheats when you’re in the middle of filming a cooking demo.

Burrows is expected to announce the details of a new restaurant project soon.

About Alaska Seafood

Wild:​ Fish from Alaska swim wild in the icy Pacific Ocean. This freedom to swim and the fish’s natural diet creates superior taste and texture. Wild Alaska seafood is firmer, fitter and a more vibrant fish.

Natural:​ Wild Alaska seafood has no artificial colouring, preservatives, pesticides or GMOs. Alaska’s fish live in some of the cleanest waters in the world.

Sustainable:​ Ticking the sustainable box cannot be easier when buying Alaska seafood. When Alaska was founded in 1959 the Constitution stated that their fish “be utilized, developed and maintained on the sustained yield principle”. In Alaska, “sustainable” applies to the fish, the local communities, the fishermen and women as well as well as the economic return.

Quality:​ Alaska seafood is a quality product that has some of the best credentials in the world - a product from a clean, wild environment that is respected by the people who fish it. Wild Alaska seafood is frozen within hours of the catch, often while still at sea. This ensures the fresh taste, vitamins and minerals are locked in from sea to plate. Time, temperature, and cleanliness maintain the quality of Alaska seafood.

Nutritious:​ Absolutely packed with the healthy Omega-3 fatty acid, DHA, which is almost exclusive to seafood and cannot be found in plants, many species of wild Alaska seafood contain exceptionally high Omega-3 levels, which helps to ensure a healthy heart, brain, immune system, vision, nerve cells and gums.

Fit Fish:​ Alaska fish are an excellent source of lean protein as well as other important vitamins and minerals like amino acids, selenium, Vitamins A, D, B, and vitamins from the B complex group.

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