The Proteins & Dairy

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400g - 500g Cod Fillet: (Look for a thick "loin" cut. You’ll use the center for the base and the tail/trimmings for the mousse).

1 Large Egg: (You only need 1 egg white).

Small carton of Heavy Cream: (You'll need roughly 100ml total).

Small tub of Crème Fraîche: (2–3 tablespoons).

Unsalted Butter: (About 50g for the emulsion).

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Produce & Pantry

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Carrots: 4–5 large (2 for the wrap, 3 for the puree).

Fennel: 1 bulb (Use the bulb for sauce and the green fronds for garnish).

Mushrooms: 3–4 Shiitake mushrooms.

Aromatic Veg: 1 small white onion, ½ a leek, fresh ginger (thumb-sized piece).

Daikon Radish: 1 small section (about 4 inches).

Pantry: White wine, fish stock (250ml), quinoa (a handful), cardamom seeds, bay leaves, peppercorns, lemon juice, oil.

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The Mushroom Mousse & Ballotine

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Mousse: Blend 200g of fish trimmings with 1 egg white, 50ml cream, and a pinch of salt. Fold in the chilled, sautéed shiitakes.

The Base: Use 200g of the prime loin cut as the center of your roll.

The Wrap: Mandolin 1-2 carrots into thin ribbons.

Cook: Sous-vide or poach at 57°C for 30–35 minutes.

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Carrot & Ginger Puree

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Roughly chop 3 carrots and 15g ginger.

Boil with 2–3 cardamom seeds until soft.

Blend with 30ml cream, a squeeze of lemon, and salt for 3 minutes.

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Fennel Sauce (The Base)

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Sweat ½ onion, ½ leek, and ½ fennel bulb (chopped).

Deglaze with 100ml white wine. Reduce by half.

Add 250ml fish stock, 1 bay leaf, and pepper. Simmer for 20 mins.

Strain and whisk in 2 tbsp crème fraîche. Reduce until it coats the back of a spoon.

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Daikon & Emulsion

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Daikon: Cut two 2-inch thick cylinders. Steam until tender. Char with a torch.

Emulsion: Reduce 50ml white wine and 1 tbsp lemon juice to a syrup. Whisk in 30g cold butter (cubed) over low heat.

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Chef’s Timeline for 2

1. T-minus 1 Hour: Prep the mousse and mushrooms; chill the mushrooms.

2. T-minus 45 Mins: Start the sauce and the carrot puree (they can sit on low/warm).

3. T-minus 35 Mins: Roll the ballotin and start the 57°C cook.

4. T-minus 15 Mins: Steam the daikon and fry the quinoa (takes seconds).

5. Finish: Slice the ballotin, torch the daikon, and plate.