Recipe: Fabulous summer fish
- Credit: Andrew Duncan photography
Rapeseed poached Brixham cod, Somerset asparagus, lemon curd
For the cod
- 1 large side of cod
- 300g course sea salt
- 300g caster sugar
- 1 lemon zested
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander
- For the lemon curd
- 2 lemons
- 100g caster sugar
- 50g butter
- 2 eggs
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- 2 bunches asparagus
- 300g butter
- Rapeseed oil
- Firstly, combine salt, sugar and spices and whisk thoroughly to create the cure for the cod.
- Place a thin layer of the salt mixture onto the tray and lay the cod skin side down, use remaining salt to cover the flesh.
- Wrap and place in fridge for 6-8 hours. Remove cod, discard liquid, and thoroughly rinse cod with cold water and pat dry. Cut into 200g portions, place into a vac pack bag with a drizzle of rapeseed oil.
- Seal the bag and place it into a water bath for 45 mins at 46 degrees. If you do not have a sous vide machine then you can pan roast the cod by placing it into a frying pan on a medium/high heat with a drizzle of oil – skin side down.
- Cook the fish for 3-4 minutes on the skin until crispy then turn fish over and add a knob of butter. Take it off the heat and cook for a further 2 minutes. The residual heat from the pan will keep cooking the fish - the flesh will become opaque.
- To make your lemon curd – put lemon juice, sugar, and butter in a heat proof bowl, over a pan of simmering water. Stir occasionally until the butter has melted.
- Once melted add eggs and whisk mixture for 10 minutes until thick.
- Pass lemon mixture through a sieve to discard any lumps and to create a smooth texture. Store the curd in a sterilised jar in the fridge until needed.
- Take six asparagus spears, boil for one minute and refresh in ice water (this stops the cooking process).
- Cook the rest of the asparagus in boiling salted water until tender. Place them into the blender with butter and salt to taste. Blitz until smooth.
- Warm your six asparagus spears in butter.
- Remove cod from bag, peel off the skin, blow torch or grill until slightly charred.
- Ladle hot asparagus puree onto centre of the plate, place cod on top of puree.
- Lay asparagus spear next to cod.
- Drizzle with lemon curd.
To see more great fish recipes from Ben see the special food and drink section in the August edition of Somerset Life.
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