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Home Dish Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil

Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil

Name: How to cook Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil

Masterchef Australia’s recipe

Ingredient

Food ration :

Serves 4 servings

Cooking time :

1 hour

1/4 cup

basil leaves, sliced

red and yellow grape tomatoes

100 g

eggplant, diced

100 g

red capsicum, diced

1/2

red onion, roughly chopped

4 slices

lemon

2 cloves

garlic, roughly chopped

3 tbsp

extra virgin olive oil

2 tsp

red wine vinegar

600 g

Dutch creme potatoes, skin on

200 g

salted butter, diced

1/4 cup

milk

basil leaves

lemon cheeks

2 tsp

baby capers in vinegar, rinsed and drained

50 ml

grape seed oil for frying

Blue eye cod, trimmed

50 g

butter to taste

Cooking instructions

* Step 1

Preheat oven to 200ºC

* Step 2

For caponata:

* Step 3

Place into the preheated oven and cook until tomatoes have softened and collapsed, about 30 - 40 minutes.

* Step 4

Remove from the oven and add the remaining basil leaves and the red wine vinegar. Stir gently to combine and season to taste with salt and pepper. Set aside.

* Step 5

For the Dutch creme mash:

* Step 6

Thoroughly clean the potatoes and pierce several times with a fork. Place the whole potatoes into the water and cook for 40 minutes until tender

* Step 7

Remove potatoes from water and allow to cool slightly. Peel off skin and discard.

* Step 8

Pass the potatoes through a potato ricer and then through a drum sieve using a pastry scraper to press through into a medium bowl.

* Step 9

Add the butter, milk and salt to taste and still until butter has melted and well combined. Set aside.

* Step 10

For the basil and lemon oil:

* Step 11

Blanch the basil leaves in boiling water for 10 seconds. Remove the leaves and place into a bowl of ice water.

* Step 12

Pat the basil leaves dry and place into a food processor. Add the oil and process until smooth.

* Step 13

Pour basil oil into sieve lined with cheesecloth. Set aside and allow the oil to strain through. Add the lemon zest and the juice from both cheeks of lemon to the oil and stir through. Add sugar and season with salt and pepper. Transfer to a serving jug.