A forest of flavours
Can’t get a booking for Forest Avenue, the Scandi style restaurant in Dublin 4 that’s wowing customers with its innovative, good value food? Try it at home instead with chef patron John Wyer’s recipes
John Wyer’s mushroom broth with with pearl barley, celeriac, mustard, ham and lovage. Photograph: Brenda Fitzsimons
John Wyer’s roast cod, white asparagus, wild garlic and hazelnuts with truffle mayonnaise. Photograph: Brenda Fitzsimons
This mushroom broth is healthy and light but is deliciously fragrant and intense in flavour. The essence of the dish lies in the strength and depth of the stock created by the gelatinous ham hocks.
The addition of the kombu seaweed simply increases the umami richness of the broth and gives the dish a subtle extra dimension.
The celeriac baked in a salt crust is a wonderful way of inhancing its natural flavor whilst perfectly seasoning the vegetable. Barley is added for texture and could be replaced with beans or even new potatoes. Lovage is a gorgeous fragrant herb, excellent in seasoning soups,salads or broths. It has a celery like taste but could be replaced with flat leaf parsley if unavailable.
The roast cod is a simple, elegant dish that relies on classic flavor combinations and a marriage of seasonal ingredients. The white asparagus is served both cooked and raw, simply dressed in a classic vinaigrette and finished with wild garlic. The hazelnuts enhance both the flavor and texture of the dish while the truffle mayonnaise brings a luxurious element .
Homemade mayonnaise is not difficult and is certainly something that should be tried at least once. Here, the cod is pan-roasted giving it a lovely caramelized flavor. Try to use a non-stick pan for the fish and make sure that it is nice and hot before frying.