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