Recipe Book

Black Garlic Supreme of Cod, Whig Crumb and Black Garlic and Thyme Potato Risotto

Recipe by Kendal College Student - Albert Hindson


  • 2 Supremes of Cod
  • Rock Salt for Seasoning
  • Black Garlic Ketchup
  • 2 Potatoes
  • 25g Butter
  • 150ml Double Cream
  • 1/2 Onion
  • 1/2 Clove Garlic
  • Small Packet of Thyme
  • 100g Parmesan Cheese
  • 1 Lemon
  • 6 Florets of Broccoli
  • 275g strong bread flour
  • 67g Sugar
  • 50g Butter
  • 1 Egg
  • 1tsp Baking Powder
  • 1/2 Tsp Caraway seeds
  • Milk to bind


Preheat the oven to 200 degrees.

Whig - Weigh out all the ingredients, rub the butter into the flour until the butter has all been incorporated. Add the sugar, baking powder and caraway seeds then mixing the egg and add the milk to bind all the flour mixture into a dough ball. Roll into small balls with your hands and place on a baking tray and bake for 25 minutes. Once cooled, crumble into small pieces and dry in the oven until it all crumbles in your fingers. This will be used for the crumb on the cod and to garnish the dish.

Potato Risotto - Peel the potatoes and evenly slice and dice to 1cm squared. finely chop the onion, garlic, and thyme. Melt some butter in a pan and add the onion and garlic and sweat them down a little. Add the prepared potato and thyme then add a splash of cream. Let the cream reduce, then add another splash. Keep repeating until the potatoes are nearly cooked. Add the parmesan and 2 tablespoons of Black Garlic Ketchup. Add seasoning to taste, make sure the potatoes are not overcooked, they still need a little bite.

Cod - Place the cod supreme on to a baking tray, place in the oven until the cod is half cooked. Take out of the oven and brush some Black Garlic Ketchup over the top of the cod. Add a coating of the Whig crumbs over the Black Garlic Ketchup in an even layer, then place back in the oven until cooked.

Boil a pan of water and drop the broccoli in for 3 minutes before serving the dish.


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