Charcoal Roasted Cod Fillet with a Bacon & Hazelnut Crumb, Puy Lentils, Charred Vegetables and Chorizo Mayo
A great warming autumnal cod dish cooked in the amazing MIBRASA Charcoal Oven.
Ingredients
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2 x 170g Cod Fillets 100g Smoked Streaky Bacon 50g Roasted Hazelnuts 100g Breadcrumbs ½ Bunch of Flat Leaf Parsley Chopped 150g Diced Chorizo (raw or cured) 2tsp Smoked Paprika 250ml Vegetable Oil 2 Egg Yolks 1tsp English Mustard 1tbls White Wine Vinegar
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150g Chantenay Carrots 100g Baby Spinach 1 Leek 150g Puy Lentils 500ml Chicken Stock 1 Diced Banana Shallot 1 Minced Garlic Clove ½ Lemon 100g Butter 1 tbsp Honey Salt/Pepper
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Chefs Comment:
This is a beautiful recipe which we have designed around the MIBRASA Charcoal Oven. Cooking in the charcoal oven enhances the natural flavour of the fish and locks in its moisture, making for a succulent finish. We have the heating rack option installed on our MIBRASA which is great for recipes like this. The even temperature of about 45’c is perfect for resting your meat and fish; it can also keep ingredients warm whilst applying the finishing touches to your plate.
- Light the MIBRASA and aim for 300°c (takes about 35 minutes), this is a great all-round temperature for cooking a variety of produce in the MIBRASA and perfect for this recipe.
- For the smoked bacon and hazelnut crumb
Evenly spread the bacon on a tray and bake in the MIBRASA until crisp, keep an eye not to burn, remove from the oven and reserve some of the rendered bacon fat. Once slightly cooled hand chop as small as you can. Place the hazelnuts in a food processor and blitz until they are a similar size to the breadcrumbs.
Now mix the chopped bacon, blitzed hazelnuts and breadcrumbs together and add some of the cooking fat from the bacon to give a bit more flavour. Spread evenly on a tray and bake until the breadcrumbs are crisp but without too much colour. When cool add the chopped parsley.
- For the puy lentils
Using a thick based casserole dish in the MIBRASA; sauté the shallots, garlic, finely diced chorizo and carrot, season with salt and pepper. Add the Puy lentils and cover with chicken stock. Make sure you add additional chicken stock as needed. Cook until the lentils are tender, then strain and reserve any liquid. Reduce the remainder of the cooking liquid until thick and syrupy then add to the lentils checking your seasoning.
- For the chorizo mayonnaise
Place the roughly chopped chorizo and smoked paprika in a casserole dish with the vegetable oil and gently heat on the hob for approximately 15 mins until the oil becomes red in colour. Strain and chill the oil. Dispose of the chorizo.
Place the egg yolk, English mustard and white wine vinegar into a bowl and whisk together. Gradually add the ‘chorizo oil’ whisking continuously. You can use an electric whisk or a mixer with a whisk attachment. Taste, season and add a squeeze of lemon juice to finish.
- For the charred vegetable garnish
Blanch the chantenay carrots for 2 mins in boiling water, strain and the cut in half lengthways, place cut side down in a casserole dish and season, place in the MIBRASA. Let them colour then add some butter and drizzle with honey, tossing them in the pan to glaze, then remove from the oven and keep warm.
Place washed spinach in the casserole dish, season and add some butter remove as soon as the spinach has wilted.
Cut the leeks at an angle then rinse to remove any dirt, place straight on to the grill cut side down. Leave to char on either side and remove from the grill, season with salt and pepper.
You can char the leeks whilst the other vegetables are cooking.
- For the Cod, the main event
Season the cod fillet with sea salt and leave for 15 mins in the fridge, rinse and dry the fish. This will help retain some moisture whilst cooking. Season with a little salt and place the cod service side down into a lightly oiled pan. Roast in the MIBRASA for about four minutes until nicely coloured then turn to finish the cooking, rest the fish on the heating rack. The fish should be just cooked, moist and flaky.
- Now bring all your ingredients to the plate and enjoy!
Chefs Tip: Use any leftover bacon crumb on steamed vegetables to add texture and the mayo goes great with Chips or on top of a burger!
