Brassicas, Taramasalata and Pickled Lemon - Chef Recipe by Adam Johnson

Ingredients

Mixed brassicas:

Kale, cimi de rapa, cauliflower and broccolini

Taramasalata:

100 g cod roe
100 g stale bread
50 g confit garlic
110 g water
25 g lemon juice
300 g oil blend
100 g EVO

Pickled lemon

Whole lemon, sliced thin
200 g apple cider vinegar
100 g sugar
5 g salt
30 g olive oil
5 sprigs thyme
2 g peppercorns
20 g sliced shallots
50 g water

Method

Taramasalata:

Soak bread in cold water for 30 minutes, transfer all ingredients into a blender except the oil.

Blitz on high speed until smooth, then slowly emulsify with the oil.

Pickled lemon:

Bring all the ingredients for the pickle to the boil and pour over sliced lemon, leave to cool.

Brassicas:

Cut the brassicas into florets and blanch in salted water for two minutes. Drain and dress with confit garlic oil and salt.

Char the brassicas over a BBQ, then place in a abowl with confit garlic, lemon juice and season well with salt and pepper.

To assemble:

Spread taramasalata onto a plate, place brassicas on top and granish with pickled lemon.

Finish the dish with a generous grating of bottarga.

Recipe provided by Montalto