Cod with Crab Crust, Hot and Sour Scotch Beef PGI Short Rib and Greens

Seafood Scotland

Seafood Scotland

Standard Supplier 23rd August 2018

Cod with Crab Crust, Hot and Sour Scotch Beef PGI Short Rib and Greens

Serves 4, Chef Scott Lyall

Ingredients

  • Cod
  • 4 x 140g cod supremes, skin removed
  • 100g white crab meat
  • 1 shallot, finely diced
  • 1 clove garlic, finely chopped
  • 1 tbsp parsley, chopped
  • 60g breadcrumbs
  • 40ml rapeseed oil
  • 1 lemon, finely grated zest
  • 4 tbsp passata
  • Hot and sour Scotch Beef PGI short rib
  • 1 x 800g Jacobs Ladder Scotch Beef PGI short ribs, bone in, cut into four pieces
  • 2 stems lemongrass, chopped
  • 4 red chillies, seeds removed, chopped
  • 4 cloves garlic, peeled and chopped
  • 3 cm piece root ginger, chopped
  • 5 shallots, peeled and chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp turmeric
  • 4 dried lime leaves
  • 2 tbsp each palm sugar, tamarind paste and tomato puree
  • Greens
  • Blanched geens (samphire, kale, asparagus, broccoli)
  • Potatoes boiled in saffron water

Method

Cod - Method
1. In half the oil, sweat the shallots and garlic to soften, add the remaining oil and breadcrumbs.
2. Cook until the breadcrumbs absorb the oil.
3. Remove from the heat, mix through the crab meat, parsley and lemon zest.
Hot and Sour Scotch Beef PGI short rib - Method
1. Place all the ingredients except the beef in a food processor and blitz to a paste, add water as needed. Spread the paste all over the beef and leave to marinate for 2 hours.
2. Braise the beef and marinade at 160​°C for 2 hours until tender.
3. Dice the beef into 2 cm pieces, discard the bones and any fat. Add beef to sauce.
To complete the dish
1. Dust cod very lightly in flour and cook on both sides on a hot pan, spread with passata then crab crumb and place under a hot grill to create a crisp topping.
2. Spoon some of the hot and sour short rib on to the plates, place a piece of the cod on top and arrange the greens and potatoes to the side.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.