Confit pollock with cauliflower, cockles and Parmesan

Ingredients

Store Cupboard

Beverages

  • 450ml of water
  • 200ml of dry white wine

Salad & Fresh Herbs

Oils & Vinegars

  • oil
  • 100ml of Chardonnay vinegar

Dairy

  • 300g of unsalted butter
  • 80ml of double cream

Speciality Ingredients

  • 12g of ultratex