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Cod and Spring Greens with A Goats Cheese Gratinee
2 lg Slice thick white bread
75 g Medium-firm goats cheese; (3oz)
500 g Skinned thick cod fillet; (1lb 2oz)
550 g Spring greens; (1lb 4oz)
2 ts Dried pink peppercorns; (optional)
2 ts Coriander seeds
2 tb Extra virgin olive oil
Sea salt and black pepper
Cut the crusts from the bread, put them in a food processor and whizz to
make breadcrumbs, then turn them into a bowl.
Cut the goat's cheese into very small pieces, cutting off any rind, add to
the breadcrumbs and mix together. Season with salt and black pepper and
leave on one side.
Put the cod in the top of a steamer over boiling water and steam for 8-14
minutes, until just cooked to the centre but still succulent. Remove from
the heat but keep covered.
Put a large saucepan of salted water over a high heat and warm up a shallow
ovenproof dish. Discard any large, marked outer leaves of the spring greens
and slice the rest across into 1. 25cm (1/2 inch) strips. When the water in
the saucepan is boiling, add the sliced greens and boil for 2-5 minutes,
until just tender and bright green. Drain and put into a mixing bowl. Crush
the pink peppercorns, if using, and coriander seeds in a pestle and mortar
and stir into the spring greens, together with the olive oil and a
sprinkling of sea salt and black pepper.
Flake in the steamed cod and mix gently with the greens. Turn into the
warmed ovenprrof dish and spread level.
Turn on the grill to a medium heat, sprinkle the breadcrumbs and goats
cheese mixture all over the top of the greens and cod and put under the
grill until lightly browned. Serve immediately.