Nobilo Wines - Recipes - Chatham Cod

CHATHAM COD, CRAB, FAVAS, AND
PICKLED MUSSELS

Pairs Well With: Nobilo Marlborough Icon Sauvignon Blanc
Developed by New Zealand-born Chef Matt Lambert.
Prep and Cook Time: 1 Hour | Serves: 4

Description

“I love cod! I remember growing up fishing all around Auckland most weekends with my uncle or father. Very often fishing off the rocks we would catch rock cod, so there is an instant connection for me personally with cod, summer and fishing. Same thing goes with pickled mussels! At almost every BBQ my parents had someone who would bring a tub of pickled mussels. The way I brought the two together in this dish is very simple. The whole preparation for this dish can be made ahead of time. It’s made à la minute except for the Fava purée.”
– Chef Matt Lambert

INGREDIENTS

Cod

4 5 oz portions of a very large cod, filleted by local fishmonger
4 tbsp butter
1 lemon, peeled with no pith

PICKLED MUSSELS

2 lb steamed mussels
3 1/4 cups cider vinegar
1 cup sugar
2 cups Nobilo Icon Sauvignon Blanc
10 peppercorns
2 tbsp salt
4 stems tarragon
6 bay leaves

CRAB AND FAVA SAUCE

4 tbsp crab meat
7 3/4 cups blanched fava beans
3 tbsp liquid from the pickled mussels
2 tbsp Nobilo Icon Sauvignon Blanc
1 tbsp chopped chives
1 tbsp chopped cilantro
1 mussel
1 tbsp salted butter

FAVA PURÉE

2 cups blanched warm favas
1 cup hot heavy cream
1/4 tsp xanthan (optional)
1 tsp salt
1 tbsp unsalted butter

GARNISH

Black mint
Dill
Bronze fennel
Fava flowers

METHOD

PICKLED MUSSELS
  1. Heat ingredients until sugar and salt are dissolved.
  2. Let cool to around 180°F/80°C. You may adjust the sugar to your personal taste. I prefer it to be very acidic.
  3. Add mussels and store for at least 5 days.
CRAB AND FAVA SAUCE

Chef ’s Tip: Adding herbs as you are serving maintains the bright flavours and colours. Aside from balance in dishes through acidity, I like to use herbs in the same light, particularly these two.


  1. Gently warm ingredients in a saucepan, adding butter last and mix in to incorporate without breaking the liquid and butter.
  2. When you remove from the heat, add the herbs as you are serving and mix through.
FAVA PURÉE
  1. Place all ingredients into a blender, except for the cream.
  2. Add cream slowly and purée on a very high speed to ensure the purée is as smooth and silky as possible. If you don’t have xanthan it is totally fine.
PLATING AND THE GARNISH
  1. Smear the fava purée at the base of the plate.
  2. Place the fish on top of that and carefully place the stack of crab/favas next to the fish.
  3. The mussel can go anywhere you like. I put it somewhere different every time I plate this dish.

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Pairs Well With
Nobilo Wines - Icon Sauvignon Blanc