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Cod sunflower rice

by Chris Kostow & Chef de Cuisine Jacqueline Dasha
California, United States
 

We see rice as a celebratory, shareable ingredient that has the ability to stand on its own. This is a prime example of elevating a humble product into something divine.

Cod sunflower rice

  • STARTER
    2 PERS.
  • timing
    1H50
  • preparation time
    1H30
  • Cooking time
    20MIN

INGREDIENTS

SUNFLOWER SEED PUREE
100g sunflower seeds
40g crème fraiche
Kosher salt, to season

RICE
200g Far West short-grain rice
375g chicken stock
20g shallot, brunoised
80g unsalted butter, diced (kept cold)
30ml white wine
Maldon salt, to season

 
COD
1 fillet (80-100 grams) - Black Cod
Dehydrated sunflower petal powder, to coat
Kosher salt, to season
20g clarified butter

GARNISH
10 each, fresh sunflower petals
6 each, sunflower sprouts
3 each, red walnuts, shaved
 

METHOD

1 — SUNFLOWER SEED PUREE
Pressure cook sunflower seeds for 40 minutes or until soft. Puree the seeds in a blender on high. Add in crème fraiche and season with salt.

2 — RICE
Over medium heat, sweat shallots with rice and 20 grams of butter, then deglaze with white wine. Add in half of the chicken stock and bring up to simmer. Lightly season with salt and cover with lid, then simmer for 6 minutes. Finish cooking rice with remaining butter and chicken stock, adding as needed. Stir frequently with a wooden spoon.

3 — COD
Preheat oven to 150°C (300°F). Season cod fillet with salt and coat with sunflower powder. In a sauté pan over medium heat, add clarified butter and cod fillet. Baste cod fillet a few times and finish cooking in the oven for 5 minutes. Rest cod fillet for 3 minutes. Break up into small pieces by hand and reserve.

Krug Grande Cuvée 170ème Édition is bright and energetic, perfect with the sunflower puree and its nutty, toasty qualities. The slight bitterness of the dried sunflower petals bridges the tartness of the Champagne with the creamy flavour of the rice and the chicken stock.
 
Krug Grande Cuvée
Krug Grande Cuvée
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