I've been aware of O'Connell's culinary clout for years and thought I would be intimidated by the recipes in the book. I coudn't have been more wrong! In the sample of the book I received, O'Connell explains each recipe thoroughly, telling readers step-by-step what needs to be done. So, with some fresh cod in the house, I couldn't resist this delicious dish from O'Connell's Master It: How to Cook Today book.
My family loved it--the flavors were simple yet powerful. I enjoyed learning a new technique with the simple butter sauce and will be using it again in the future, I'm sure. The combination of cod and cumin is one that I'd only ever encountered in a curry, but now love the flavors without the usual heavy curry sauce associated with them. The other great thing about this dish is how quickly it comes together! I was finished cooking and dinner was in the table in 20 minutes. For a fresh and healthy weeknight supper, you can't beat that.
Before serving, I added baked sweet potato nibs and peas since I always try to serve two vegetables with every meal for Callum, my toddler. If you followed O'Connell's recipe and didn't add the sweet potato and peas, this would be filling enough for lunch or a light dinner.
I was provided with a preview copy of Rory O'Connell's Master It: How to Cook Today book, but all opinions of the dish and book are mine and have not been purchased or influenced.
Ingredients:For the cod
4 x 175g portions of cod, skin still attached
A little white flour, seasoned with salt and pepper
1 tablespoon olive oil
4 teaspoons cumin seeds, roasted and coarsely ground
Maldon sea salt and freshly ground black pepper
For the sauce
2 tablespoons water
50g butter, chilled and diced
2 ripe firm tomatoes, peeled, deseeded and cut into 1cm dice
Maldon sea salt, freshly round black pepper and a pinch of sugar
A few drops of lemon juice
1 tablespoon chopped coriander leaves
Instructions:1. Preheat the grill pan over a medium heat and allow it to get quite hot.
2. Dip the fish in the seasoned flour to coat both sides, shake off the excess.
3. Brush the flesh side of the fish with olive oil. Sprinkle on the ground cumin onto the oiled side and massage it into the fish.
4. Place the fish spice-side down, into the hot grill pan. The fish should sizzle as soon as it hits the pan, if it doesn't, the pan isn't hot enough. Turn up the heat immediately. Let the fish cook, still on high, until well-colored. When the first side of the fish is crisp, gently turn it over and let it cook until the skin is crispy and the fish is cooked through. O'Connell's tip: you'll know the fish is cooked when the flesh appears white and creamy in color and no longer looks translucent.
5. While the fish is grilling, you can be making the simple butter sauce. Put the water into a very small pan (I used a milk pan) and bring to a simmer. Pull the pan of the heat and vigorously whisk in the cold butter, two pieces at a time. The butter should start to emulsify and look slightly creamy. Continue adding the butter and whisking at the same time. Replace the pan on a low heat if the butter is not melting into the sauce. When all the butter is added and the sauce has a light yet creamy consistency, remove from the heat.
6. Season the tomato pieces with salt and pepper and a smal pinch of sugar, and add to the sauce. Add a few drops of lemon juice. Place the pan back on the heat and bring to a bare simmer, just to warm the the tomato through. You don't want it to collapse.
7. Add the chopped coriander. Taste and adjust the seasoning as necessary. Keep the sauce in a warm place while you plate the fish. Placed the cooked fish on a plate or in a serving dish. Drizzle a little of the sauce and tomato over the fish, but leaving some of the cumin crust exposed and not drowning the fish. Serve immediately.
For this and other fantastic recipes and O'Connell's invaluable cookery tips, purchase Master It: How to Cook Today from Amazon now! You'll be glad you did.