1 pint fish stock
1 small leek, washed and roughly chopped
8 Marquis de Kampot white peppercorns from Salts of the 7 Seas
1/2 cup pot barley, soaked overnight in cold water
1 small onion, roughly chopped
½ pint beer (use a pale one)
a few fronds of dill
1 1/4 cup cauliflower florets
1½ tbsp rapeseed oil
2 1/2 tbsp butter
Fire and Ice Sea Salt from Salts of the 7 Seas
4 fillets smoked haddock
7 fl oz double cream
1½ tbsp dill, chopped
couple of squeezes of lemon
Bring the fish stock to the boil and add the leek. Turn down the heat and simmer for 15 minutes. Strain and retain the stock, and the leeks if you wish, for later.
2. Drain the barley and put it in a saucepan with plenty of fresh water. Bring to the boil then turn down the heat, skim any scum from the surface and cook until tender. This can take as little as 30 minutes – especially if you’ve soaked the barley for more than a day – or as long as an hour. Check on it after 30 minutes and test it for doneness.
3. Wash the mussels and tap each one on the side of the sink. Discard any that do not close and any that are broken or cracked. Put the mussels in a saucepan with the chopped onion, beer, dill fronds and Marquis de Kampot peppercorns. Bring to the boil, then immediately turn down the heat and cover. Cook for about five minutes, giving the pan a good shake from time to time.
4. Drain the mussels, reserving the liquid, and leave them until they are cool enough to handle. Strain the cooking liquid through a muslin-lined sieve (or use a brand new J cloth) and set aside. Remove some of the mussels from their shells, discarding unopened ones.
5. Preheat the oven to 400°F. Blanch the cauliflower florets in boiling water for three minutes. Drain, shaking well in the colander (the cauliflower won’t roast properly if it is wet). Put the cauliflower in a roasting-tin and pour on the oil and 15g (½oz) of the butter, melted. Season and roast for 25 minutes, shaking the tin every so often so that the cauliflower gets roasted all over. It should be tender and golden, tinged with brown in some places. Top off dish with Fire and Ice Sea Salt.