Succulent Cod served with cucumber tagliatelle, Bombay potato slice, wilted spinach & drizzled with a light curry oil dressing.
Posted by:
Rick
on
07 August 2008
Cooking Steps:
For the Marinade 1 pint Buttermilk, 2 crushed Cardamom pods
1 dash each of red & yellow food colouring, salt
Bombay slice 4 Medium potatoes, Madras curry spice,
crushed garlic, salt, 1 pint double cream
Wilted spinach Baby spinach leaves, pinch of nutmeg, oil, salt
& mill pepper
Cucumber Tag Strands of peeled cucumber, salt, lemon juice,
natural yoghurt, sugar, freshly chopped mint
Curry oil dressing
Sweated diced shallot, Dash of white wine vinegar, 1 tomato cut concasse, fresh coriander, salt, good pinch of curry spices, pinch of sugar, juice of 1 lime, juice of half an orange, pinch of turmeric, little vegetable oil.
Method
Prepare the marinade. Trim the cod to the required size. Place the Cod in the marinade and refrigerate for a minimum of 4 hours.
Wash & Peel the potatoes and cut them square, blanch them for 3 mins. Place in a suitable sized tray which has been scented with garlic. Sprinkle them with curry spice and salt and Cover with cream, bake in a medium oven for 30 mins.
Prepare the dressing and refrigerate until required.
Shred the Cucumber using a peeler and place into a bowl, sprinkle with salt, sugar and lemon juice, refrigerate until required.
Chop a little fresh mint, sprinkle with sugar and a dash of lemon and mix with natural yoghurt, refrigerate until required.
Grill the cod on a suitable tray for 3 mins and place into the oven for a further 3 mins to finish the cooking process.
Gently warm the spinach in a little oil and season to taste with nutmeg, salt and black pepper. Assemble the dish; Place the potato onto a hot plate, sit the spinach on the potato slice, sit the Cod on top of the spinach and assemble the cucumber and yoghurt dip on top of the cod. Finish with a drizzle of the lightly warmed dressing around the fish.