The Chef Hermes Blog

Recipes ~ Wild Dill & Fennel Pollens

Posted by chefhermes on February 3, 2012 · 6 Comments 

Over the past few months a gentleman by the name of David Mason has been slowly tweeting his way into my timeline. First it was chefs that I’m following replying to him, then it was him tweeting about his two new products. To be honest I’m not overly taken with the ‘Check this out‘ culture of the poor selling technique employed by others. Thankfully Mr Mason doesn’t participate in such banalities, just the plain & simple try it & see, let the product do the talking.

Slowly Mr Mason’s rapport with chefs grew and I watched from afar. Then he tweeted something that spiked my interest. Forbes magazine had written a post on how pollens were going to be one of big trends in 2012. Maybe time to get involved? After tweeting to each other over a period of days a sample pack duly arrived. It was so fragrant, I just couldn’t help start jotting ideas down.

So out of the ideas here are the final dishes that made it, enjoy.

Fennel pollen confit cod

• 100g Fresh Cod fillet
• 5g Wild Fennel pollen
• 300ml Light olive oil
• 100g Piquito squash puree
• 6 Slices of dry grilled cauliflower
• 2 leaves of dry grilled baby gem
• 1 Spring onion, dry grilled
• ½ a Lime
• Course sea salt

Lightly toast the fennel seed in the pan you intend to use for cooking your fish.

Add the oil and adjust the heat so that it maintains a level of 70°c.

Infuse the oil for 1 hour, then reduce heat so the oil is steady at 60°c.

Lightly salt the fish & leave at room temperature for 30 minutes, pat dry with kitchen towel.

Gently lower in the fish while you finish the rest of the vegetables.

The cooking time for the thick piece of fish shown was 15minutes.

When cooked, remove the fish onto clean kitchen towel, season with a quick squeeze of lime juice & sea salt.

Plate as you see fit, after all the images are only an illustration.

Dill pollen cured salmon

Aromatic spice mix:

• 20g White peppercorns
• 10g Cardomom seeds
• 3 Star Anis(broken down)
• 1 Tablespn fennel seeds
• 1 Vanilla pod (Split)

Per kilo of Salmon to cure:

• 100g Rock Sea salt
• 25g Castor Sugar
• Aromatic spice mix
• 75g Fresh Dill

Combine all the ingredients and rub into the flesh side of the Salmon. Then tightly wrap in several layers of cling film to prevent resulting liquid escaping.

Cure the fish for a maximum of 14 hours, although 8 is normally a good cure.

Wash off cure and use as required.

Served with a salad of fennel, cucumber & lime with crème fraïche

Dill pollen panna cotta with mint & a chilled pineapple soup.

• 500ml Double cream
• 500ml Semi skimmed milk
• 3 ½ Leaves of gelatine
• 50g Caster sugar
• 10g Wild Dill pollen

Add the cream & the milk together, along with the sugar & the dill pollen.

Heat until just below the boil.

Remove from the heat, cling film and infuse for 2hours.

Soften the gelatine leaves in cold water until they resemble the same texture of a condom, drain.

Return to the heat add the soften gelatine and dissolve, DO NOT BOIL.

Pass through a fine chinois in to a bowl sat on top of ice, to aid cooling.

Gentle stir until the mix starts to thicken, then pour into cling film sealed rings.

Chill over night.

For the Soup:

• ¼ of a Pineapple, diced & trimmings reserved.
• 10ml dry sherry
• 1 tsp chilli vinegar
• 6 bruised stems of chocolate mint

Put the diced pineapple to one side.

Put all the other ingredients in a blender (except the mint) and purée until smooth, add the mint stalks and chill overnight.

To plate up; pass the chilled soup onto the diced pineapple. Centre the panna cotta and add the chilled soup, garnish with miniature mint leaves.

And finally a quick cheeky petit four.

Wild fennel pollen truffles

• 200ml Double Cream
• 500g Dark Chocolate (55%)
• 250g Butter (@ room temp)
• 10g Wild Fennel pollen, crushed.

Bring the cream to the boil, add the fennel pollen then leave to infuse for 10 minutes.

Bring back to the boil & pass onto the lightly melted chocolate, whisking continuously. Beat the butter until light & fluffy, still beating add the chocolate cream mix gradually.

For more information on the pollens featured please get in touch with:

Rowan House,
Wyke Road,
Gillingham,
Dorset,
SP8 4NH

Web: GlobalHarvest

Tel: (+44) 01747 822283