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Overview
- Fillet of veal in puff pastry
- Plums in redwine
- Stuffed Capsicum
- Vegetable patch
- Zander and salmon terrine
- Steamed paprika chicken with couscous salad
- Sunflower seed coated whiting
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- Cod with olive jam on turkish bread
- Salmon and crab boudin
- Corn and pea fritters
More Recipes
You'll find a few examples of our recipe creations here.
Cod with olive jam on turkish bread
Portions: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
| cod fillet (no skin or bones) 120 gr each | 4 |
| extra virgin olive oil | 4 tbsp |
| fennel seeds | 1 tsp |
| ground coriander | 1 tsp |
| basil leaves roughly chopped | 6 |
| roma tomatoes cut in round slices | 3 |
| lime | 2 zest and juice |
| Peppermill to taste | |
| black pitted olives finely chopped | 200 g |
| apple cider | 50 ml |
| garlic | 1 clove |
| brown sugar | 75 g |
| ½ lime | zest and juice |
| paprika mild | ½ tsp |
Preparation
- To prepare the olive jam, bring all ingredients in a pot to the boil and simmer for 15 minutes. This can be done the day before and keeps in the fridge for weeks.
- Place fish in a wide ceramic oven dish, mix in garlic, zest, juice, coriander and fennel seeds, and marinate fish in it for a couple of hours.
- Pour marinade off into a small saucepan and place tomato slices in the dish with cod.
- Reduce marinade on stove and set aside, add basil once it has cooled down a little.
- Using a V-ZUG Combi steamer, put tray in the oven and steam fish with tomatoes at 80˚C, for 10 minutes. Alternatively you can place fish in bamboo steamer basket that has been lined with baking paper and steam it for 15 minutes.
- Take Turkish bread and toast in a toaster until golden. Using a pastry brush apply very little extra olive oil.
- To present on the plate use bread as base, place fish on top and place fish and tomatoes on top, with a quenelle of olive jam on top. Drizzle the reduced marinade over the dish, and serve with a green garden salad.
Download recipe (PDF / 449.0 KB)
