Cod with seaweed, courgette flowers and cucumber recipe
This recipe was created for Miele – innovators in home and kitchen appliances.
Ingredients
- 6 cod fillets, filleted and skinned
- 400 g double cream
- 5 small middle eastern cucumber, sliced very finely
- 100 g fresh seaweed
- 6 courgette flowers
- 6 cod fillets, filleted and skinned
- 14.1 oz double cream
- 5 small middle eastern cucumber, sliced very finely
- 3.5 oz fresh seaweed
- 6 courgette flowers
- 6 cod fillets, filleted and skinned
- 1.75 cups double cream
- 5 small middle eastern cucumber, sliced very finely
- 3.5 oz fresh seaweed
- 6 courgette flowers
- 3 tbsp white wine vinegar
- 1 glass of dry white wine
- 12 black peppercorns
- 1 couple of sprigs of fresh thyme
- 1 shallot, peeled and minced
- 3 tbsp white wine vinegar
- 1 glass of dry white wine
- 12 black peppercorns
- 1 couple of sprigs of fresh thyme
- 1 shallot, peeled and minced
- 3 tbsp white wine vinegar
- 1 glass of dry white wine
- 12 black peppercorns
- 1 couple of sprigs of fresh thyme
- 1 shallot, peeled and minced
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
For the butter sauce:
1) Infuse the double cream with a third of the seaweed overnight in the fridge.
2) The following morning strain the cream getting rid of the seaweed.
3) Beat the cream with an electric whisk until it splits, discard the liquid and press firmly the solids with a cloth.
4) Keep refrigerated until needed (you will need in total 250g of butter).
Instructions:
1) You can make the butter sauce one hour before and leave in a warm place.
2) To make the butter sauce, combine all the ingredients in a saucepan over a medium high heat and reduce until you have about 2 tablespoons left of liquid and strain. Very gently over a medium to low heat start adding the butter to the vinegar reduction a little at a time while whisking constantly, making sure it’s fully emulsified. Check the seasoning and keep warm until needed.
3) Slice the seaweed into fine strips and steam alongside the sliced cucumbers and courgette flowers on 80°c for 2 minutes until just wilted but still vibrant.
4) Season the fish and steam until just cooked through (75°c for 6 minutes, depending on the thickness).
5) Arrange the fish on a plate, spoon over the butter and arrange the vegetables on top.
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