Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!
Mild in flavor but rich in protein, cod is a versatile fish that can easily be adapted to all methods of cooking – in other words, you probably won’t mess it up. Raised in the deep, frigid waters of the North Atlantic and northern Pacific, this white-fleshed fish is best accented with warm, zesty aromas and colors. Still feeling hesitant? Find inspiration from an expert chef and follow the recipe below, which tops a pan-seared fillet with flowery fennel, spiced red pepper and a trace of lemon zest.
Ingredients:
4 pieces cod fish
1 lemon
400g purple (or regular) potato
180g fennel
20g olives
3 red peppers
1/4 chili pepper
250ml chicken stock
1 clove garlic
2-3 cherry tomatoes
Sea salt
Olive oil
Preparation:
Cod Fish
1. Cut the cod fish into 180-gram pieces and marinate with lemon zest, sea salt and olive oil.
2. Grill the cod on a hot frying pan.
3. Place the fish in the oven at 180 degrees for about eight to 10 minutes.
Crushed Potatoes
1. Wash the potatoes and boil in salted water until soft.
2. Cut the fennel in quarters and place in a vacuum bag. Add olive oil and a pinch of sea salt.
3. Steam potatoes until soft (about 40 minutes).
4. Peel the cooked potatoes and crush them with a fork.
5. Chop the fennel and add together with the potatoes.
6. Season with sea salt, pepper and add the chopped olives.
Red Pepper Sauce
1. Wash and cut the red peppers into small pieces.
2. Heat a pan with olive oil and saute the red peppers with garlic and chili.
3. Roast for about five minutes before adding the chicken stock.
4. Cover peppers with aluminum foil and put in the oven at 180 degrees for about 30 minutes.
5. After peppers are removed from aluminum, blend in a food processor until smooth.
Presentation
Using a spoon, drizzle the warm red pepper sauce in the center of a plate. Place the crushed potatoes on top. Pan-fry halved cherry tomatoes in olive oil and sea salt and place around the center. Set the grilled cod fish on top and garnish with mixed herbs.
This recipe is courtesy of Executive Chef Marco Ullrich of the Park Hyatt Guangzhou.
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