Serves: 10 to 15
Preparation time: 30 minutes
- Cod loin (enough for 10-15 people)
- 175g unsalted butter
- 500ml white wine
- 500ml fish stock
- 1 Cauliflower
- 600ml olive oil
- 400ml lemon juice
- 1 sprig of thyme
- 1 bulb of garlic
Spiced coconut cream ingredients:
- 100ml coconut oil
- 200g sliced onion
- 500ml of coconut milk
- 50g curry powder
- 200ml of white wine
- To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.
- Whilst the fish is resting, begin making your coconut cream sauce by sweating your onions in 50g of butter, ensuring that no colour is added during the process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Add the fish stock and reduce until it is halved.
- Reduce the white wine in a second pan by a third, then add into the reduced stock.
- Once mixed, add the coconut milk and bring to the boil, then reduce the sauce to your preferred consistency before passing through a sieve and adding the remaining 25g of butter and seasoning to taste whilst whisking.
- For the cauliflower purée, blanch half of a cauliflower until soft. Drain and place in a blender and blitz until smooth, then return the mix to the pan, adding 100g of butter. Cook on a high heat until caramelised. To create velvety smoothness in the purée, blend for a second time and pass through a sieve.
- To dress the remaining cauliflower, blend 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.
- Cut three quarters of the remaining cauliflower into florets and mix with some of the dressing over a low heat. Finely shave the rest of the raw cauliflower into the dressing, leaving to pickle lightly.
- Once the fish has rested for eight hours, pan fry in a little oil until golden brown, then place into the oven for 2 minutes. Turn the fish over and cook for a further 2 minutes.
- To serve, place the roasted cauliflower mix and puree in a bowl with the cod on top, then add your raw cauliflower and spiced coconut sauce to finish.
Recipe kindly supplied by The Vineyard.