- 1 level tbsp medium piquant
- Spanish dried pimento
- 500ml mild olive oil, 0.3% acidity
- 1 thick cod fillet
- 1 garlic bulb – split into cloves, peeled, germ removed
- 1 fresh small red chilli, deseeded or 1 pinch dried chilli flakes
- 10 peppercorns
- Spanish olive oil
- Groundnut oil
- Lemon juice
- Salt and pepper to taste
- 200g fragrant couscous (couscous cooked then seasoned with lemon and fine herbs)
- 4 baby courgettes with flowers attached selection of vegetables including green and purple asparagus, golden and red
- baby beetroots, baby carrots, yellow fine beans, rock samphire, baby fennel – all individually cooked and seasoned
Roasted Cod Fillet with New Season Vegetables, Pil Pil and Spiced Pimento Oil - Robert Thompson
Roasted Cod Fillet with New Season Vegetables, Pil Pil and Spiced Pimento Oil - Robert Thompson
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Roasted Cod Fillet with New Season Vegetables, Pil Pil and Spiced Pimento Oil recipe a try yourself? By Michelin starred ROBERT THOMPSON, Chef Owner of The Hambrough on the Isle of Wight, relies on Thermomix in his kitchen.“The Thermomix is like another team member and in acompact kitchen it excels, being able to lend itself to so many tasks. By day our Thermomix is constantly in use whether it’s a purée or a pasta, by night it becomes a steamer during service for delicate courgette flowers and so many other dishes. I don’t have the space to have a separate steamer so the multi-functional Thermomix is fantastic.”
Ingredients
Method
Make the spiced pimento oil:
Grind the dried pimento to refresh the aromatics – grind 20 seconds/Speed 10. Add the mild olive oil to the ½ litre mark on the TM bowl. Heat 5 minutes/60°C/Speed 2.
Blend for 1 minute/Speed 8. (Tip – if you only have ordinary paprika, add ¼ tsp cayenne pepper before grinding.) Leave overnight to infuse the flavour
into the oil.
Prepare the cod and Pil Pil:
Remove all pin bones and skin from the cod and set them aside with any trimmings. Cut four equal portions from the thickest part and chill. Place the cod trimmings
(belly, skin, etc) in a small pan; add the garlic, chilli and peppercorns. Barely cover with half of the olive oil and half of the groundnut oil. Bring up to
just simmering then remove from the stove and leave on a warm shelf above the stove until you can see the ‘milk’ begin to seep out of the cod – the oil must remain above
60°C for about 1 hour for this to occur.
Strain the cod trimmings and oil through a fine seive and push with a ladle to extract all the liquid. Separate the cod flavoured oil from the cod milk, keeping both. Heat the reserved cod
flavoured oil 5 minutes/60°C/ Speed 2 then pour out into a warmed jug. Without washing the TM bowl, place the cod milk in the Thermomix and turn to Speed 8. Whilst
blending, slowly pour the warm cod flavoured oil over the upside down TM Measuring Cup so that it trickles into the TM bowl. The Pil Pil should slowly take on a mayonnaise
consistency. Season well, adding a little lemon juice to heighten the flavour. Set aside and keep warm.
Keeping the flowers attached to the courgettes, stuff the flowers with the cool fragrant couscous. Place the Varoma steamer attachment on the Thermomix lid with
boiling water in the TM bowl. Steam the courgettes until tender, about 5 minutes/Varoma Temperature/Speed 2 depending on size.
To finish the dish:
Roast the cod fillet and finish with butter. Season. Draw some of the Pil Pil across a warmed plate, arrange the vegetables and place the roasted cod on top. Finish with
a little spiced pimento oil and some salad shoots.
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