Marinated, Spiced Cod with Cauliflower Quenelle, Steamed vegetables with Basil Sauce and Broccoli Puree. A delicious, easy and light dish that is very fun to arrange on the plate and serve.
Marinated Spiced Cod:
450g cod fillets, skinned and boned and sliced into serving portions
25 ml fresh lemon juice
2 tbsp olive oil
Finely chopped parsley and coriander, about 100 ml
A pinch of salt
A pinch of ground paprika
A pinch of chili powder
Thinly sliced lime
5 g parsley
20 g basil
1 tbsp Dijon mustard
1 tbsp rice vinegar
50 g walnuts
1 garlic clove
150 ml olive oil
One large head of cauliflower, stems and leaves removed, cut into smaller pieces
60g Parmesan cheese, grated
Salt and pepper
1 medium size heads of broccoli (about 200g) cut into florets
50 ml single cream
Salt and pepper
2 tbsp lemon juice
Pinch of nutmeg
Vegetables in Napkin Ring:
1 carrot, cut into long strips
1 parsnip, cut into long strips
4 thin, miniature asparagus
1 courgette, cut into long strips
1 small cucumber
- Combine all ingredients for the marinade and pour over the fish, refrigerate for a few hours. In order for the marinade to better penetrate, make a few cuts into the fish.
- Heat oven to 200C. Place the fish in an ovenproof dish. Season with salt and place the lime slices on top. Sprinkle with flaked almonds. Baked in oven for about 20 minutes.
- Place all ingredients for the basil sauce, except the oil, in a blender and process until smooth. While processing, slowly add the oil. Set aside.
- Boil the cauliflower in salted water until soft. Drain well (if too much water remains you will have to add more cheese to be able to form the shapes of quenelles). Using a hand held blender, puree the cauliflower in the pan. Add some Parmesan cheese, mix well and season with salt and pepper.
- Boil the broccoli florets in salted water. When soft, process into puree with blender. Add some cream, salt, pepper, lemon juice and nut meg and process futher. Lastly add the butter.
- Make sure the carrot, parsnip, asparagus and courgette are about the same length. Steam (or microwave) the vegetables until soft but still crunchy (the carrot and parsnip a bit longer than the other). Cut thick slices from the cucumber and remove some of the inside as to create a vegetable napkin holder.
- Place a spoonful of sauce on a plate.
- Prepare the vegetable napkins by placing the cooked vegetable strips inside the cucumber ring and add to the plate.
- Spoon the broccoli puree into a piping bottle/bag. Garnish the plate with some long piped lines and place a slice of fish on top.
- Using two spoons, create quenelle shapes from the cauliflower mix.