Recipe: Cod Tournedos

1. Place the large fillets of cod in coarse sea salt for 20 minutes and then rinse it in cold water to remove all salt.
2. Put several layers of cling film on a worktop. Place a layer of sliced smoked salmon, then place in cod fillets and roll to make a large sausage and tie tightly. Keep refrigerated for 12 hours.
3. Cut tournedos and keep refrigerated to use later.
4. In a pan, place some butter, hazelnut oil and sautée the wild mushrooms. Add the veal jus and cook and reduce. Chopped the wild mushrooms into a marmalade consistency.
5. To prepare the floral jus, boil the lemon juice with the honey and elderflower syrup for a minute, then add the white wine vinegar and simmer until reduced by half. Remove from the heat and add a small pinch of the beetroot and ginger purée. Leave to stand for 30 minutes, then strain through a fine sieve into a small bowl and set aside to warm.
6. For the artichoke purée, cut the artichokes into evenly sized chunks and boil in lightly salted water with the lemon juice for until tender
7. Drain and return the artichokes to the pan with the cream, ground almonds, olive oil and some seasoning. Bring to the boil and simmer for 5 minutes
8. Pour the mixture into a food processor or blender and blitz until smooth. Put the purée through a sieve and keep warm.

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