I think the photo and colours of this dish speak for themselves. The steamed white fish, orange chicory, green pea puree. There is quite a lot going on, but all quite straight forward. I found a kohlrabi in a deli and had never used it before. A cross between a turnip and a potato is the best description I can give. I blanched them and griddled them after that. They were lovely but really expensive for a posh turnip.
If there’s one part of this dish I recommend you try it’s the fennel compote. It’s just basically caramelised fennel, like you would caramelise an onion for jam or french onion soup. It isn’t overpoweringly sweet though, and its perfect balance of anise goes so well with fish. [purerecipe]
- 4, 250g-300g each Cod Loins
- 2 Tsps Fennel Seeds
- 2 Tsps Garlic paste
- 2 Large, sliced a thinly as possible. Fennel Bulbs
- 1 clove Garlic
- 3-4 Tsps Sugar
- 2 Heads Chicory
- 25g Butter
- 2 Tbsp Oil
- 125ml Orange Juice
- 1 Tbsp. Sugar
- 450g Petit Pois
- 50g Butter
- Jar of Artichoke hearts in oil.
Orange Glazed Chicory
- Marinade the fish with the garlic and fennel seeds, mixed with a tablespoon of oil. For a couple of hours.
- Add the finely sliced fennel to a pan with the garlic and a touch of butter. Add a good pinch of salt and cook slowly for 40minutes. After half an hour add the sugar a teaspoon at a time, to your liking. Cook for another 10 minutes to brown the compote, be careful not to burn it!
- For the chicory, slice both pieces in half. Cook for 5 minutes a side in the butter and oil. Then add the orange juice and sugar. Reduce until sticky, season with salt and pepper.
- For the peas, place in a microwave with the butter. Transfer to a food processor and blitz. Pass through a sieve for smoothness and add salt to taste.
- For the kohlrabi, peel and boil for 5 minutes. Dry, then griddle in a touch of oil along with the artichokes.
- For the fish, press generous amounts of salt into the skin and steam over a medium heat for 8 minutes.