- 300g piece Norwegian Skrei cod loin
- 2 blood oranges
- juice of ½ lemon
- 35ml light olive oil
- flaky sea salt
- 1 medium red chilli, ½ finely sliced, ½ diced
- honey to taste
- 20g rocket leaves
Cured Norwegian skrei cod with blood orange
Cured Norwegian skrei cod with blood orange
CURED NORWEGIAN SKREI COD WITH BLOOD ORANGE AND CHILLI
Ingredients
Method
Wrap the fish tightly in cling film and freeze at -20℃ for a minimum of 24 hours or -18℃ for four days as per the FSA guidance on consumption of raw fish. Defrost the fish in the fridge at below 4℃. The fish will be easier to slice thinly when partially frozen.
Slice the fish into 2-3mm thick slices and lay on a plastic tray. Juice one of the blood oranges and put the juice with the lemon juice in a small pan. Segment the second orange and add any juice to the pan. Reduce to a light syrup and chill. Whisk the olive oil into the juice and season well. Mix in the diced chilli and add enough honey to balance the sweet/sour flavour. Spoon ¾ of the mix over the fish, season with salt and turn to coat. Leave for ten minutes before plating.
Arrange the fish in neat circles on the plates and then scatter over the rocket, sliced chilli and orange segments. Drizzle over the remaining dressing.
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