Cod with Chard and Charred Sweetcorn - Chef Recipe by Jack Stein
"The cod is sweet and flaky, the chard is earthy and the sweetcorn dressing has lots of savoury note...
500 g strawberries – hulled and thinly sliced
100 ml sparkling wine
Juice of 1/2 an orange
3-4 Tbs icing sugar (sieved)
1/2 cup pistachios, coarsely crushed
300 ml thickened cream
35 g icing sugar (sieved)
1 vanilla bean pod (or vanilla bean paste)
In a non-reactive bowl, combine the strawberries, sparkling wine and orange juice.
Add 2 tablespoons icing sugar, mix well to combine and taste. Add more icing sugar if needed.
Refrigerate for at least 15 minutes to macerate, or until required.
Whisk the thickened cream, scraped seeds from the vanilla bean pod and icing sugar in a bowl, until soft peaks form. Take care not to over whip.
Refrigerate until required.
Place macerated strawberries in glass serving bowl, about 1/4 full. Top with Crème Chantilly and garnish with crushed pistachios.
Credits: The Spice Adventuress
Photo Credits: The Spice Adventuress