Haven't decided on your Christmas menu yet? This grilled cod is full of Christmas atmosphere and easy to make. Paired with cauliflower puree and pomegranate salsa, it is a perfect match in terms of texture and taste, perfect for parties!
This time, Big Boy is using black cod, which is known for its tender and silky texture regardless of the cooking method. You don't need to worry about it becoming dry even with longer cooking times. Whole fillets of this fish can be found in some large supermarkets. If you can't find it, you can substitute with individual cod fillets or even use salmon.
First, coat the fish fillets with a sauce made from a mixture of paprika, curry powder, lemon juice, and other seasonings. Then, bake them in the oven for 15 minutes. After that, top the fillets with cauliflower puree and pomegranate salsa. This creates a festive dish perfect for the holidays. This Christmas, gather some friends and enjoy this delightful meal together!
Ingredients - serve 4
Grilled cod:
Black Cod | 800g |
|---|---|
Garlic | 4 cloves |
paprika | 1 tbsp |
Curry powder | 1 tbsp |
salt | 2 tsp |
Honey | 2 tablespoons |
Olive Oil | 50 ml |
Lemon juice | 1 tablespoon |
Garnish:
Cauliflower | 1 bulb |
|---|---|
Cream | 100 ml |
salt | 1 tsp |
Mint | a few sprigs |
almond | 100 g |
Pomegranate | 100 g |
Cucumber | 1 stick |
Lemon juice | 1 tablespoon |
Steps
1.
Dice the cauliflower; pan-roast the almonds; chop the mint; extract the pomegranate flesh; and dice the cucumber.
2.
Preheat oven to 200°C.
3.
Mix garlic, paprika, salt, black pepper, honey and olive oil into a sauce.
4.
Place the cod on a baking sheet, pour the sauce over it, and bake in the oven for 15 minutes.
5.
Place cauliflower in boiling water and cook for 10 minutes until tender.
6.
Drain the cauliflower, press until it is soft, add light cream, salt and appropriate amount of mint, mix well and set aside .
7.
Mix almonds, pomegranates, cucumber cubes, lemon juice, mint and a little salt and set aside.
8.
Take out the cod, pour the excess fish oil into the pomegranate salsa and mix well.
9.
Place cauliflower puree on top of fish and sprinkle with pomegranate salsa.
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