- For the Norwegian cod
- 4 x 125g skinless Norwegian cod loin portions
- light olive oil for poaching
- flaky sea salt
- For the shrimp butter
- 120g brown shrimps
- zest of 1 lemon, juice to taste
- 1 tbs chopped flat parsley
- 60g unsalted butter
- flaky sea salt and freshly ground black pepper
- To serve
- 12 stems purple sprouting broccoli, blanched or steamed
Confit Norwegian Cod Loin with Brown Shrimp and Lemon Butter
Confit Norwegian Cod Loin with Brown Shrimp and Lemon Butter
Confit Norwegian Cod Loin with Brown Shrimp and Lemon Butter
Ingredients
Method
Thirty minutes before cooking, season the Norwegian cod heavily with sea salt and leave to cure.
Heat enough olive oil to cover the cod in a pan that will hold the portions fairly tightly. Brush any loose salt off the fish and dry on paper towel.
Once the oil has reached 55℃, gently place the fish in the oil. Cook for approximately 15 minutes, keeping the temperature at 55℃. A cocktail stick should push through the fish without feeling the fibres tearing.
While the cod is cooking, melt the butter and grate in the lemon zest, then add the shrimps to warm through. Season with salt, pepper and lemon juice. Flavourings such as mace and paprika could be added.
Drain the fish on paper towel and plate with the broccoli. Add the parsley to the shrimp butter and spoon around the fish.
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