Spiced cod with curried cauliflower and mango

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Tony Fleming’s father is half-Punjabi and he grew up eating a mix of British and Asian food. In this curried cod recipe, he pairs the white fish - he recommends Cornish cod - with a range of subcontinental flavours for an elegant take on a fish curry. Mango relish provides a fantastic sweetness and lovely colour, while the cauliflower purée subtly spices the dish.

First published in 2015

Ingredients

Metric

Imperial

Cod

Cauliflower purée

Mango relish

Garnish

Equipment

  • Mandoline
  • Blender
  • Ovenproof frying pan
  • Fine chinois

Method

1
For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion and mustard seeds until you achieve a syrup - the liquid should be reduced by half (approximately). Discard the mango stone
2
Mix the mango with the chilli and red onion. Add the mango mixture to the hot mango stone stock, cover tightly with cling film and leave for 1 hour at room temperature. Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving)
  • 2 mangoes, flesh cut into 0.5cm dice - 1 stone reserved
  • 2 red chillies, finely chopped
  • 1 red onion, finely chopped
3
For the purée, melt the butter in a pan over a medium heat and cook the garlic, ginger, curry powder and cumin seeds for 4-5 minutes. Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften
4
Add the milk and simmer until the cauliflower is cooked. Add the cream and simmer until the cream is reduced and thickened. Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve
5
Preheat the oven to 180˚C/gas mark 4
6
Season the cod fillets with salt. Place a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil. Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes
  • vegetable oil
  • 4 cod fillets, skin removed, each weighing 140g
7
Meanwhile, place a pan over a medium-high heat and add a dash of vegetable oil. Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan
8
Once ready, remove the cod from the oven and add curry powder and butter to the pan. Once the butter begins to foam, use a spoon to baste the fish for 2 minutes, then finish with lemon juice, coriander and a pinch of rock salt. Leave in a warm place to rest for 1 minute
9
To finish, place the fillets of cod onto plates and dot the purée around the fish. Arrange the pan-fried cauliflower florets onto the fish and spoon on some mango relish (with the tablespoon of chopped coriander mixed in). Use a mandoline to shave some of the purple cauliflower and arrange the shavings onto each plate. Finish with some coriander cress and serve immediately

Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at legendary restaurant Le Pont de La Tour, where he cooks classical, comforting food to the highest standards.

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