Dave Watts is the newly appointed Executive Chef at the Kings Head – Cirencester’s top luxury hotel which is managed by the award-winning Vineyard Group.
Ingredients
Marinated Alaska black cod
- 4 x 170 gm Cod fillets portions, pin-boned with skin lef on
- 200g of miso paste
- 40g of rice wine vinegar
- 75g of mirin
- 40g of sake
- 75g of light soy sauce
Green tea broth
- 40g of kombu, chopped and rinsed
- 1l of water, cold
- 6g of green tea leaves
- 30g of bonito flakes, or 7g of dashi powder
Chinese greens
- 4 pak choi
- I head of Chinese leaf, 4 large leaves only
- I dash of sesame oil
- Salt
Soba noodles
- 160g of soba noodles
- Salt
Cooking instructions
- Begin by preparing the marinade. Place all of the ingredients (apart from the cod fillets) in a blender and blitz until combined
- Place the fillets in a suitable container so they are close together but not squashed, then pour over the marinade to submerge. Alternatively, place the fillets in a suitable re-sealable bag with the marinade and squeeze out as much air as possible. Leave to marinate in the fridge for 12 hours
- For the green tea broth, place the water and kombu in a pan and bring to the boil. Once boiling, remove from the heat and set aside to steep for 5 minutes
- Place the green tea leaves and bonito flakes or dashi powder in a large pan and pass the kombu stock through a fine chinois into the pan. Bring to the boil, then immediately remove from the heat. Allow to steep for 5 minutes, then pass through a fine chinois, taste and set aside until ready to serve
- To cook the cod, preheat the grill to the highest setting and adjust the oven tray to sit 10- 12cm below the grill
- Remove the cod from the marinade and let any excess drip off, but do not wipe it away. Place the fillets skin-side up on a tray lined with parchment paper and place under the grill
- Grill for 5-6 minutes for a thick piece of cod and 1-2 minutes less for smaller portions. Leave to rest for a few minutes and allow the residual heat to finish the cooking process
- Blanch the soba noodles in salted boiling water for 2-3 minutes, then refresh in iced water
- Meanwhile, prepare the Chinese greens. Remove and discard a small amount of the base from the pak choi and separate all of the leaves. Cut the leaves into thin and thick strips, leaving some intact for presentation
- Cut the Chinese leaf leaves into thin and thick strips of a similar size and cook all of the vegetables in salted boiling water for 5-10 seconds so they retain a good crunch. Strain and toss in a dash of sesame oil and season with salt to taste
- Reheat the soba noodles in the green tea broth for 1 minute, then arrange onto plates with the cod and vegetables. Spoon over the broth and serve immediately
About The Kings Head
The Kings Head opened to the public in September 2014. The 45-bedroom property is ran by General Manager Stephen Mannock and his team. Closed for redevelopment in 2007, the Kings Head is a modern, elegant hotel which boasts an exceptional wine list and an all day dining option offering the very best of modern British food. A subterranean spa plus extensive weddings and events facilities make this property a very exciting addition to the Cotswold hotel scene. The Kings Head redevelopment also includes the completion of the ancillary facilities to the adjoining Corn Hall, which currently hosts a variety of weekly markets.
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