COD FIL­LET CAP­PERS, CHERRY TOMATO, CURED CIT­RUS, CHIVES

Epicure - - MASTERCLAS­S -

Serves 1

Prep time 40 min­utes Cook time 20 min­utes

• 30g ripe cherry toma­toes • 1 lemon

• 1 lime

• 1 grape­fruit

• 50g pomelo

• gen­er­ous hand­ful sugar

• gen­er­ous hand­ful rock salt

• 120g cod fish fil­let

• 10g capers

• 10g dill

• 10ml dry white wine

• driz­zle ex­tra vir­gin olive oil

• 1 av­o­cado, roughly sliced into chunks • a hand­ful of mi­cro herbs

1.1 Blanch the cherry toma­toes in boil­ing water, and then soak in ice water be­fore peel­ing. Cut into halves and set aside.

1.2 Re­move the rinds of all the cit­rus fruits and cut them into cubes. Cure with sugar and rock salt. Set aside.

1.3 Sea­son the cod fish with the cherry toma­toes, capers, dill, white wine and ex­tra vir­gin olive oil.

1.4 Heat oven to 180°C and bake the fish for 12 min­utes.

1.5 Cre­ate an emul­sion with the cured cit­rus seg­ments and ex­tra vir­gin olive oil.

assem­bly

2.1 Add av­o­cado to the fish.

2.2 Use a ring mould to plate the tomato and av­o­cado, and care­fully place the fish on top. 2.3 Gar­nish with mi­cro herbs.

2.1

2.2

2.3

2.1

1.4

1.3

1.2

1.3

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