Macadamia crusted black cod fillet recipe
Fresh fish fillet with a crunchy macadamia crust and salsa verde.
Ingredients
- 4 black cod fillets
- 300 g orzo
- 4 black cod fillets
- 10.6 oz orzo
- 4 black cod fillets
- 10.6 oz orzo
- 200 g macadamia nuts
- 100 g breadcrumbs
- 100 g butter, at room temperature
- 7.1 oz macadamia nuts
- 3.5 oz breadcrumbs
- 3.5 oz butter, at room temperature
- 7.1 oz macadamia nuts
- 3.5 oz breadcrumbs
- 3.5 oz butter, at room temperature
- 1 bunch tarragon, leaves picked
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch of coriander, leaves picked
- 2 lemons, zest only
- 25 ml red wine vinegar
- 3 garlic cloves
- 1 bunch tarragon, leaves picked
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch of coriander, leaves picked
- 2 lemons, zest only
- 0.9 fl oz red wine vinegar
- 3 garlic cloves
- 1 bunch tarragon, leaves picked
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch of coriander, leaves picked
- 2 lemons, zest only
- 0.1 cup red wine vinegar
- 3 garlic cloves
- 100 g capers
- 3.5 oz capers
- 3.5 oz capers
Details
- Cuisine: American
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Start by preparing the crust. Put 75g of butter into a pan and heat until it begins to foam. Add the macadamias to the pan and toast until fragrant.
- Remove from the heat and blend with the remaining 25g butter and the breadcrumbs.
- Roll the blended crust mixture between 2 sheets of parchment paper, to a thickness of 6mm. Place on a tray and refrigerate until required.
- To make the salsa verde: blend the fresh herbs with the olive oil, lemon zest and garlic. Stir through the red wine vinegar and put to one side.
- Bring a pan of salted water to the boil, add the orzo and cook for 8 minutes, stirring frequently so that it doesn’t stick.
- Season the cod and cook in a steamer for 5 minutes. Remove from the steamer and set aside. Remove the crust from the fridge and place on a work surface. Lay each piece of fish onto the crust, skin-side down.
- Cut around the fillet, making sure the crust exactly fits the surface of the fish, and flip over so that the crust is now on top.
- Cook under a hot grill for up to 5 minutes, or until the crust is golden brown and crisp.
- When the orzo is cooked, drain and stir through the salsa verde and capers. Divide between plates, place a piece of crusted cod on top and serve straight away.
Luke Holder, Macadamia-crusted Alaska black cod fillet with orzo and salsa verde, courtesy of www.GreatBritishChefs.com
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