- Cod
- 4 x 140g cod supremes, skin removed
- 100g white crab meat
- 1 shallot, finely diced
- 1 clove garlic, finely chopped
- 1 tbsp parsley, chopped
- 60g breadcrumbs
- 40ml rapeseed oil
- 1 lemon, finely grated zest
- 4 tbsp passata
- Hot and sour Scotch Beef PGI short rib
- 1 x 800g Jacobs Ladder Scotch Beef PGI short ribs, bone in, cut into four pieces
- 2 stems lemongrass, chopped
- 4 red chillies, seeds removed, chopped
- 4 cloves garlic, peeled and chopped
- 3 cm piece root ginger, chopped
- 5 shallots, peeled and chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp turmeric
- 4 dried lime leaves
- 2 tbsp each palm sugar, tamarind paste and tomato puree
- Greens
- Blanched geens (samphire, kale, asparagus, broccoli)
- Potatoes boiled in saffron water
Cod with Crab Crust, Hot and Sour Scotch Beef PGI Short Rib and Greens
Cod with Crab Crust, Hot and Sour Scotch Beef PGI Short Rib and Greens
Serves 4, Chef Scott Lyall
Ingredients
Method
Cod - Method
1. In half the oil, sweat the shallots and garlic to soften, add the remaining oil and breadcrumbs.
2. Cook until the breadcrumbs absorb the oil.
3. Remove from the heat, mix through the crab meat, parsley and lemon zest.
Hot and Sour Scotch Beef PGI short rib - Method
1. Place all the ingredients except the beef in a food processor and blitz to a paste, add water as needed. Spread the paste all over the beef and leave to marinate for 2 hours.
2. Braise the beef and marinade at 160°C for 2 hours until tender.
3. Dice the beef into 2 cm pieces, discard the bones and any fat. Add beef to sauce.
To complete the dish
1. Dust cod very lightly in flour and cook on both sides on a hot pan, spread with passata then crab crumb and place under a hot grill to create a crisp topping.
2. Spoon some of the hot and sour short rib on to the plates, place a piece of the cod on top and arrange the greens and potatoes to the side.
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