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    © 2019 Mr Robert Kennedy

    Web Designer & Manager - Miss Marie Seddon

    Smokey Cod & Cauliflower

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Quick and Easy Smokey Cod and Cauliflower

    Serves 4 “Starters”

     

    The Shopping

     

    320grm skinned and pinned natural cod fillet

    1 small cauliflower

    1 lime

    1 lemon

    100grm butter

    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

    50grm chorizo

    Salt to season

     

     

     

    The Cooking

     

    Baked cod

    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

     

    Coriander crust

    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

     

    Roasted Cauliflower

    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.

     

    Cauliflower puree

    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.

     

    Chorizo

    Dice the chorizo into small cubes and roast in a dry pan. Strain and rest, keeping the delicious vibrant oil

     

     

    To Plate

    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.

     

     

    Robs Tips

    • 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

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