Spiced Codfish, Eggplant Puree, Tomato Essence, Onion Rings
By á-170456
Ingredients
- ROASTED EGGPLANT PUREE:
- 8 Japanese eggplants halved lengthwise
- 1/2 cup olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1 garlic head roasted
- 1/4 cup finely-chopped cilantro
- 1 lemon juiced
- 1/4 cup tahini
- TOMATO-FENNEL ESSENCE:
- 2 tablespoons olive oil
- 1 Spanish onion finely sliced
- 2 garlic cloves finely chopped
- 1 tablespoon whole fennel seeds ground
- 1 cup white wine
- 3 cups fresh tomato juice
- 2 tablespoons finely-chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
- SPICED CODFISH:
- 2 tablespoons harissa
- 1 lemon juiced
- 1/4 cup olive oil
- 4 skin-on cod fillets - (abt 6 oz ea)
- Salt to taste
- Freshly-ground black pepper to taste
- CURRY ONION RINGS:
- 2 cups flour
- 2 tablespoons Madras curry powder
- Salt to taste
- 3 large onions sliced thinly
Details
Servings 4
Preparation
Step 1
Roasted Eggplant Puree: Preheat oven to 375 degrees. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes.
Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.
Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper.
Spiced Codfish: Whisk together the harissa, lemon juice and 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.
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 minutes on each side.
Curry Onion Rings: Combine flour, curry powder and salt in a bowl and mix well. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate.
This recipe yields 4 servings.
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