For this light summery dish you will need:
4 portions of sustainable cod
Half a cucumber
Pickled Nettles
Geranium petals
- To begin this dish, using a Japanese mandolin (on the thinnest setting) slice half your cucumber, you want the slices to be see through.
- Place them into a heat proof container, next for your pickling liquid, weigh 250 ml of distilled vinegar and 150 grams of granulated sugar into a medium saucepan, simmer on a low heat for five minutes until the sugar has been dissolved.
- While the liquor is still hot pour it over your cucumber, reserve in the fridge until cool. Once cool drain off the liquid and reserve in the fridge until needed later.
- For the pickled nettles please follow the recipe which can be found by clicking on the word ‘nettle’ above
- To complete your garnish stage; using a pair of tweezers pick off the petals from four geranium flowers as they will give the dish both colour and texture.
- Before cooking your Cod place out four artisan plates and arrange six pieces of pickled cucumber on each of the plates, in a separate bowl place three nettles for each portion along with your petals.
- To begin your fish, heat a medium pan, once the heat has began to lightly smoke, add a dash of olive oil. When the pan is up to temperature place the Cod into the pan away from you, as you don’t want to be splashed by the hot oil.
- Allow the fish to cook 80% of the way on its skin as this helps to result in that crispy skin which everyone loves, once the fish has turned a light golden colour around the outside, using a fish slice flip the fish over and blast with butter.
- Remove the fish from the pan and place it onto a J cloth to absorb any left over butter or oil, finish your plate by placing the cod in the middle, lay your nettle leaves around the outside, to finish place your petals.
- Enjoy with family and friends on a summers evening, accompanied by a glass of white wine, GG recommendation Pinot Grigio or Sauvignon Blanc.
The Gourmet Gent 