Steamed shellfish with cauliflower

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt

For the cod brandade

  • 500g/1lb 2oz fresh cod
  • medium grain sea salt or kosher salt, to cover
  • dash olive oil
  • 250ml/9fl oz full-fat milk
  • 150ml/5fl oz double cream
  • 1 onion, peeled and cut in half
  • 3 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 1 thyme sprig
  • 300g/10½oz mashed potato

For the steamed shellfish

  • 1 handful mussels, scrubbed and debearded
  • 1 handful cockles (or clams), scrubbed and debearded
  • 2 king scallops, separated from their shells, corals removed, but still retaining two shells (ask your fishmonger to do this for you), cleaned
  • 10 raw, shell-on tiger prawn tails, butterflied
  • splash vermouth
  • 2 fresh thyme sprigs
  • dash of olive oil
  • salt

For the herb-roasted cauliflower florets

  • 1 romanesco cauliflower (if available, alternatively a normal cauliflower), broken into tiny florets
  • dash oil
  • 25g/1oz unsalted butter
  • 2 tbsp chopped mixed herbs (such as parsley, dill, chervil and tarragon)
  • salt and freshly ground black pepper

To serve

  • dash olive oil
  • 100g/3½oz panko breadcrumbs
  • 1 lime, segmented