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Seared cod cheeks with caviar remoulade
Serves 4 Starters and mains
Ingredients
- 50ml milk
- 180ml mayonnaise
- 50g sevruga caviar
- 500g cod cheeks (you can also use hake or monkfish cheeks)
- 50g plain flour
- 2 eggs
- olive oil, for frying
- small bunch of chives, finely chopped
Method
Whisk the milk into the mayonnaise until well combined then gently fold in the caviar. Cover and set aside.
Place the cheeks in a large bowl and pat dry with paper towels. Sprinkle over the flour, then toss to coat evenly and set aside.
In another bowl, beat the eggs till light and fluffy. Pour about 5mm of olive oil in a frying pan and heat over medium-high heat. Working in batches of about 6 or 7, shake the excess flour off the cod, then dip into the egg. Fry in the hot oil for 30 seconds on each side then transfer to paper towels, and keep warm while cooking the next batch. Repeat until all the cod cheeks are cooked and season with coarse sea salt. Spread the caviar mixture on a plate, then arrange the cod and sprinkle with the chives, or spike three cheeks onto bamboo skewers and served upright ‘pintxo style’.
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