Steamed Cod with Girolle mushrooms, roasted green tomatoes and smoked paprika dressing

(Per person)

200 gram Cod fillet / steak per person that has been descaled, trimmed and pin-boned

6 green cherry tomatoes

60 gram wild Girolle (Chanterelle) mushrooms

Olive oil

Juice from ½ a lemon

Note: You will need a Chinese style Bamboo steamer for this recipe, they are a cheap and extremely worthwhile piece of kitchen were for seafood cookery.

Lightly Season the cod with salt and freshly milled black pepper. Place the Cod, Tomatoes, and mushrooms into the steamer and drizzle with olive oil and the lemon juice. Pre-boil a pot of water that will hold the bamboo steamer, when boiling place the steamer onto of the pot and allow cook for around 12-15 minutes. When the cod begins to flake apart, turn off the heat put leave the lid on top of the steamer allowing the fish stand for a few minutes.

For the Smoked paprika dressing

70 ml olive oil

1.5 teaspoon Spanish Smoked paprika

30 ml white wine vinegar

25 ml fresh lemon juice

A pinch of freshly milled black pepper

½ flat teaspoon xanthium gum

Season with sea salt to taste

Place all the ingredients into a high speed liquidizer and blend until smooth.

To Serve: Check the seasoning of all the dish components.  Onto a pre-warmed plate put the cod and decorate with the mushrooms and tomatoes. Lightly drizzle with the smoked paprika dressing and garnish with some fresh herbs such as fennel. 

Please pre-book this menu

Oscars Seafood Bistro Christmas menu 2012

€27.50 (available for whole table only)

To Start

Oscars Tasting Board

A selection of starters presented to share

Main course

Grilled Clare island salmon served with blood orange and green cardamom sauce

Grilled Hake with a seaweed and herb butter

(We may have to substitute this with another fish depending on the days catch)

Chargrilled Herford Society Sirloin steak with Black and Pink peppercorn sauce

Free range chicken Stuffed with Local Killeen cheese and McGeoughs dry cured ham

Malaysian style vegetarian curry

To finish

Belgium Chocolate mousse

or

Christmas pudding iced parfait

Slow braised shin of prime Galway beef 4 pre-portioned beef shins with the bone in, these will differ in weight so ask your butcher for advice. 2 large carrots peeled and sliced medium 3 sticks of celery sliced medium 1 leek washed and sliced 2 medium onions chopped medium ½ bottle of red wine A dash of soy sauce Vegetable oil for frying 50 grams flour Salt and freshly crushed black pepper to season A sprig of thyme, rosemary and 3 bay leafs Method 1. Pre-heat your oven to a medium temperature 2. Season the beef with salt and pepper and then lightly flour the beef shaking off any excess. 3. In a hot pan add a little oil and colour the beef shins on each side, remove and place in a deep sided roasting tray. 4. Add all the vegetables and herbs to the roasting tray and pour in the wine and a dash of soy sauce. 5. Add water to the roasting tray to just cover the beef and vegetables. 6. Seal tightly with tin foil and cook for 4 hours in the oven on a low heat. 7. When cooked the beef will be very tender so be careful removing it from the roasting tray, I serve this dish with a mashed potato mixed with some whole grain mustard in the restaurant.

With a large flat fish such as Turbot it’s often best to avoid filleting the fish and cutting it into troncons (a steak cut through the bone of a flat fish). This greatly increases the flavour of the fish and also allows for a more succulent finished dish.

अ यूं सीव्वेद बसेड पुद्डिंग!

The perfect mussel