For the chicken sweetcorn stock:
- 2.5kg chicken wings with bones
- 700g white mirepoix
- 4 whole sweetcorn kernals, removed, husks kept
- ¼ bunch of thyme
- 3 bay leaves
- 7g black peppercorns
Roast the chick bones at 160 degrees for 35 minutes, turning frequently. Put them into a pot with the rest of the ingredients, reserving the sweetcorn kernals but adding the husks and cover with cold water. Bring to the boil, skim off any scum that forms and simmer for 2 hours. The stock may need topping up with water during cooking to keep the ingredients covered. Skim occasionally. Add the corn kernals and leave to infuse for 20 minutes. Strain it through a fine-meshed sieve and remove any fat with a ladle. Return to the heat and reduce by half.
For the dish:
- 4 x 160g square cut cod portions
- 20g sea aster
- 20g sea beet
- 200ml reduced chicken sweetcorn stock
- 100g unsalted butter
- 1 bulb of fennel, finely diced
- 10g chopped parsley
- 75g sweetcorn kernels
- 75g cooked haricot beans
Bring the reduced chicken stock to a simmer and whisk in the chilled cube butter to form a thick emulsion.
Gently sweat the diced fennel, shallot, garlic and add to the emulsion with the white beans and sweetcorn kernels. Finish with chopped parsley, a squeeze of lemon and season to taste.
Sear the cod, skin side down, then roast for 6 minutes. Add a small knob of butter and rest in the pan for 2 minutes in the foaming butter off the stove. Blanch the sea vegetables in boiling water for 2 minutes then season and butter.
To serve, spoon the sweetcorn emulsion on the pate and place the drained cod portion on top. Place the buttered sea vegetables on and around the cod.