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Receta Spiced Codfish, Eggplant Puree, Tomato Essence, Onion Rings
by Global Cookbook

Spiced Codfish, Eggplant Puree, Tomato Essence, Onion Rings
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Ingredientes

  • 8 x Japanese eggplants halved lengthwise
  • 1/2 c. extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x garlic head roasted
  • 1/4 c. finely-minced cilantro
  • 1 x lemon juiced
  • 1/4 c. tahini
  • 2 Tbsp. extra virgin olive oil
  • 1 x Spanish onion finely sliced
  • 2 x garlic cloves finely minced
  • 1 Tbsp. whole fennel seeds grnd
  • 1 c. white wine
  • 3 c. fresh tomato juice
  • 2 Tbsp. finely-minced fresh parsley
  • 1 Tbsp. fresh lemon juice
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. harissa
  • 1 x lemon juiced
  • 1/4 c. extra virgin olive oil
  • 4 x skin-on cod fillets - (abt 6 ounce ea)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 c. flour
  • 2 Tbsp. Madras curry pwdr
  •     Salt to taste
  • 3 lrg onions sliced thinly

Direcciones

  1. Roasted Eggplant Puree: Preheat oven to 375 degrees. Rub eggplants with extra virgin olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven till soft, about 20 to 25 min.
  2. Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add in the garlic, cilantro, lemon juice, tahini and 1/4 c. of the extra virgin olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.
  3. Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the fennel and cook for 2 min. Increase heat to high, add in the wine and the tomato juice and cook till reduced by half. Add in the parsley, lemon juice and season with salt and pepper.
  4. Spiced Codfish: Whisk together the harissa, lemon juice and extra virgin olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour.
  5. Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 min on each side.
  6. Curry Onion Rings: Combine flour, curry pwdr and salt in a bowl and mix well. Toss onions in the flour mix. Fry till golden. Drain on a paper towel lined plate.
  7. This recipe yields 4 servings.
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