Seared Cod Fillet on Spiced Radish puree with Lemongrass and Ginger
for 1 portion
160gm Cod fillet
3pc Tiger prawn - shelled, deveined and butterfly
50ml Coconut milk
1pc Star anise
2gm Curry powder
1pc Bay leaf
30gm Cherry tomato
30gm Thai asparagus
Salt & pepper to taste
10gm Swiss cheese
30ml Cooking cream
20gm Butter beans
200ml Fish stock (from cube if you don't have your own.)
the shallots and radishes. Sweat half the shallots with the radishes
in most of the butter; add curry powder, star anise and bay leaf.
When the radishes are soft add the fish stock, cook out and adjust
the star anise and bay leaf, drain off excess liquid and blend.
Add coconut milk and Swiss cheese.
the remaining shallots with the last of the butter, add Pernod,
saffron, ginger and lemongrass. Add fish stock. Reduce and pass
through a fine sieve. Season to taste.
the tiger prawns in the sauce.
sear the cod fillet in a hot pan.
the cherry tomatoes into half, trim the Thai asparagus and blanch
together with the butter beans.
the radish puree into the middle of a soup plate. Add the asparagus,
butter beans and cherry tomatoes. Pour the sauce around the vegetables
and place the seared cod on top.
with coriander and dill.