Saturday, January 4, 2014

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.