Sea in a Bowl is more than just a dish; it’s an experience. This elegant starter layers the silky smoothness of saffron-infused potato velouté with the briny umami of wakame, the richness of caviar, and the delicate flakiness of cod. Each bite balances creamy, salty, and subtly sweet notes, evoking the depth and freshness of the sea.
Topped with crisp toasted bread for added texture, this dish is a true reflection of refined simplicity, making it perfect for setting the tone for an unforgettable meal.
This recipe was featured in Experience #5, where we served it as the starter. You can also find other courses from the evening, along with suggested wine pairings.
Ingredients
For the Velouté
500g floury potato (thinly sliced)
400ml chicken or fish stock
1 shallot (chopped)
few strands of saffron
1tbsp olive oil
100ml double cream
salt and pepper
For the Cod
200g filet of Cod
salt and pepper
For the Garnish
80g wakame seaweed
1tsp sesame oil
1tsp dark soy sauce
1tsp rice vinegar
1tbsp cavier
salt and pepper
8 slices of bread (very thinly sliced and toasted)
Method
Make the Velouté:
Step 1
Prepare the Potatoes: Start by peeling and thinly slicing the potatoes.
Step 2
Cook Shallot and Potatoes: Heat olive oil over medium heat in a pot. Add the chopped shallot and fry for about five minutes until softened. Then, add the sliced potatoes and continue cooking, stirring occasionally, until they develop some colour.
Step 3
Add Stock and Saffron: Pour enough chicken or fish stock to cover the potatoes. Add the strands of saffron. Allow the potatoes to cook in the stock until they are soft and tender.
Step 4
Blend and Sieve: Once the potatoes are cooked, blend them until smooth using a blender. Pass the blended mixture through a sieve to remove any lumps, ensuring a velvety texture. Set the velouté aside until you are ready to serve.
Make the Wakame Salad:
Step 5
Prepare Sesame Seeds: Dry fry the sesame seeds in a pan until they are lightly coloured. Once cooled, mix them with sesame oil, soy sauce, and rice vinegar.
Step 6
Rehydrate Wakame: Place the wakame seaweed in a bowl of warm water to rehydrate. Once rehydrated, drain well.
Step 7
Dress Wakame: Mix the rehydrated wakame with the sesame seeds dressing. Season with salt and pepper to taste.
To Serve the Velouté:
Step 8
Reheat and Add Cream: Reheat the velouté in a pot over low heat. Stir in the double cream and season with salt and pepper to taste.
Step 9
Cook Cod: Season the cod fillet with salt and pepper. Fry it in a pan until slightly browned on both sides and cooked through.
Step 10
Plate: Ladle the hot velouté into bowls. Place a portion of cooked cod in the centre of each bowl. Garnish with a spoonful of wakame salad and a dollop of caviar, if desired. Serve immediately with thinly sliced and toasted bread on the side.