Spice-crusted black cod, onion sauce, shiitake and asparagus

servings 4
1 hour 15 minutes

Ingredients

Spice-crusted cod

  • 1 black cod fillet, 800g, skinned
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp pink peppercorns
  • 1/2 tsp black peppercorns
  • 1/2 tsp fennel seeds
  • sea salt, finely ground
  • 1 tbsp of butter

Onion sauce

  • 2 large white onions, finely sliced
  • 2 tbsp of vegetable oil
  • 100ml of fish stock, or vegetable stock
  • 2 tsp cornflour
  • sea salt, finely ground
  • black pepper, freshly ground

Crispy leeks

  • 1/4 leek, finely sliced into julienne
  • oil, for deep frying

To serve

  • 12 asparagus spears, woody ends removed
  • 100g of shiitake mushrooms, sliced
  • 1 tbsp of vegetable oil

Method

1
For the onion sauce, place a large saucepan over a medium-high heat and add the oil. Once the oil is hot, add the onions and cook until well browned, stirring occasionally
  • 2 tbsp of vegetable oil
  • 2 large white onions, finely sliced
2
Remove the browned onions and drain on paper towel. Add to a clean saucepan along with the fish or vegetable stock and freshly ground black peppercorns. Simmer for 15 minutes, then strain into a small saucepan and set aside
  • 100ml of fish stock, or vegetable stock
3
Flash-fry the leek slices in hot oil until golden brown, then remove and drain on paper towel. Set aside until required
  • 1/4 leek, finely sliced into julienne
  • oil, for deep frying
4
To prepare the cod, cut the fillet into 4 portions and set aside. Dry-roast the spices in a pan, then grind in a spice-grinder (or using a mortar and pestle) until a coarse powder forms. Sprinkle the spice powder onto the cod fillets and set aside
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp pink peppercorns
  • 1/2 tsp black peppercorns
  • 1/2 tsp fennel seeds
  • 1 black cod fillet, 800g, skinned
5
Preheat the oven to 200°C/gas mark 6
6
Place a non-stick pan over a medium-high heat and add the butter. Season the spiced cod with salt and cook in the pan for 2 minutes on each side
  • sea salt, finely ground
  • 1 tbsp of butter
7
Line a baking tray with parchment paper and carefully transfer the seared cod to the tray. Add the asparagus and shiitake mushrooms, drizzle with vegetable oil and finish cooking in the oven for 4-5 minutes, or until the cod is cooked to your liking
  • 12 asparagus spears, woody ends removed
  • 100g of shiitake mushrooms, sliced
  • 1 tbsp of vegetable oil
8
Meanwhile, bring the onion sauce to the boil. Mix together the cornflour with a teaspoon of cold water and add to the boiling sauce to thicken. Season with salt and check the seasoning
  • 2 tsp cornflour
  • sea salt, finely ground
  • black pepper
9
To serve, place each fillet of cod in the middle of a soup plate and arrange the asparagus and mushrooms alongside. Pour over the onion sauce and garnish with the crispy fried leeks. Serve immediately