Smokey Cod & Cauliflower
Quick and Easy Smokey Cod and Cauliflower
Serves 4 “Starters”
320grm skinned and pinned natural cod fillet
1 small cauliflower
25ml roasted sesame oil (a good splash)
Pinch of fresh basil
Pinch of fresh mint
Pinch of fresh parsley
10grm fresh coriander
50grm brioche loaf
1 red chilli, seeds and vein removed
Half a small red onion
Salt to season
Portion the cod fillet into 4 x 70grm portions, massage in half of the roasted sesame oil and a squeeze of lemon, bake in a pre-heated oven at 190degrees for 5 minutes
Blend the coriander and brioche together, add a pinch of salt and a little oil. Spread onto a paper lined baking tray and Bake for 20mins at 60degrees until the crust is dry and crunchy
Thinly slice 8 florets, massage the remaining roasted sesame oil and a squeeze of lemon, flavour with a pinch of salt and bake at 190 for 10 minutes
Cauliflower cous cous
Blanch the remaining cauliflower whole for 1 minute and place into cold water. Dry when cool. Carefully shave of florets to create a cous cous consistency. Keep cauliflower head for puree.
Finely chop the chilli, red onion, basil, mint and parsley, add to cous cous with a squeeze of lime and pinch of salt. Mix and set aside.
Place the remaining cauliflower head into a pan of seasoned hot water and boil until soft and tender
Strain into a bowl, keeping the cauliflower water. Using a house-hold blender, place the soft cauliflower, chilled butter and a little cauliflower water together into your plastic cylinder. Blend until silky smooth.
Dice the chorizo into small cubes and roast in a dry pan. Strain and rest, keeping the delicious vibrant oil
Evenly spoon the cous cous topping with the Smokey cod fillet, garnish with cauliflower florets and smooth puree. Finish with crusty coriander crumble, sticky spicy chorizo and a drizzle of chorizo oil.
Shape the cod using a food wrap into a barrel to enhance a cylinder shape
A bigger portion may be served as a delicious main course for lunch