Macadamia crusted black cod fillet recipe

Macadamia crusted black cod fillet recipe

Fresh fish fillet with a crunchy macadamia crust and salsa verde.

Ingredients

  • 4 black cod fillets
  • 300 g orzo
  • 4 black cod fillets
  • 10.6 oz orzo
  • 4 black cod fillets
  • 10.6 oz orzo
For the macadamia crust
  • 200 g macadamia nuts
  • 100 g breadcrumbs
  • 100 g butter, at room temperature
  • 7.1 oz macadamia nuts
  • 3.5 oz breadcrumbs
  • 3.5 oz butter, at room temperature
  • 7.1 oz macadamia nuts
  • 3.5 oz breadcrumbs
  • 3.5 oz butter, at room temperature
For the salsa verde
  • 1 bunch tarragon, leaves picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 bunch of coriander, leaves picked
  • 2 lemons, zest only
  • 25 ml red wine vinegar
  • 3 garlic cloves
  • 1 bunch tarragon, leaves picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 bunch of coriander, leaves picked
  • 2 lemons, zest only
  • 0.9 fl oz red wine vinegar
  • 3 garlic cloves
  • 1 bunch tarragon, leaves picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 bunch of coriander, leaves picked
  • 2 lemons, zest only
  • 0.1 cup red wine vinegar
  • 3 garlic cloves
To serve
  • 100 g capers
  • 3.5 oz capers
  • 3.5 oz capers

Details

  • Cuisine: American
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Start by preparing the crust. Put 75g of butter into a pan and heat until it begins to foam. Add the macadamias to the pan and toast until fragrant.
  2. Remove from the heat and blend with the remaining 25g butter and the breadcrumbs.
  3. Roll the blended crust mixture between 2 sheets of parchment paper, to a thickness of 6mm. Place on a tray and refrigerate until required.
  4. To make the salsa verde: blend the fresh herbs with the olive oil, lemon zest and garlic. Stir through the red wine vinegar and put to one side.
  5. Bring a pan of salted water to the boil, add the orzo and cook for 8 minutes, stirring frequently so that it doesn’t stick.
  6. Season the cod and cook in a steamer for 5 minutes. Remove from the steamer and set aside. Remove the crust from the fridge and place on a work surface. Lay each piece of fish onto the crust, skin-side down.
  7. Cut around the fillet, making sure the crust exactly fits the surface of the fish, and flip over so that the crust is now on top.
  8. Cook under a hot grill for up to 5 minutes, or until the crust is golden brown and crisp.
  9. When the orzo is cooked, drain and stir through the salsa verde and capers. Divide between plates, place a piece of crusted cod on top and serve straight away.

Luke Holder, Macadamia-crusted Alaska black cod fillet with orzo and salsa verde, courtesy of www.GreatBritishChefs.com

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