FOOD POACHED COD in a Thai
Broth of Coconut, Lemongrass, Chilli and Ginger. MUSSELS, CRAYFISH and Samphire.
Serves four
4 x 8/9oz Portions of Cod skin removed (Your local fishmonger will fillet, skin and portion this for you)
.......................................................... 500g of Crayfish, Prawns or Crevetes
.......................................................... 16 Mussles
..........................................................
2 sticks of lemongrass .......................................................... 2 cloves of garlic
..........................................................
Pinch of saffron (optional) .......................................................... 2 shallots
.......................................................... 1 red chilli
.......................................................... 50g fresh ginger
.......................................................... Bunch of coriander
.......................................................... 400ml coconut milk
.......................................................... 1 lime
..........................................................
200g fresh bread crumbs .......................................................... 400ml fish stock (you can buy good quality stocks from local delis and shops)
With Justin Brown of chef of The Farringford Hotel, Freshwater
The beauty of this dish is that everything can be done in one pot which means not much washing up. Start off by making the sauce, in a large heavy based pan heat a little olive oil, peel and chop the garlic and shallot and add to the pan, cook for a few minutes on a medium heat, then roughly chop the chilli and ginger and add that to the pan also.
After another few minutes break up the lemongrass with the back of a knife and take the stalks from the coriander and add that to the pan, mix everything together and add the fish stock and coconut milk.
Turn the heat to high and start reducing the liquid. Whilst this is happening add a pinch of saffron, season with salt and pepper and add a squeeze of lime juice. Once reduced by half strain into a tub through a sieve and then return to the pan, discard all the bits so your left with a smooth sauce.
Bring the sauce back up to a simmer then add the pieces of cod, put a lid on the pan and leave the cod to poach, after 5 minutes remove the lid and add the mussels and crayfish, put the lid back on.
Once the mussels have opened add the samphire and cook for a few minutes. In a bowl spoon some samphire in the bottom, carefully place the cod ontop, arrange some mussels and crayfish around the bowl and pour over the sauce, chop the leaves of coriander and sprinkle over the top.
Advertising Call (01983) 861 007
May / June 2012 53
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96