Pan fried cod, scallops and heirloom tomatoes with red pepper jam
- Recipe by Norbert Neylon -
INGREDIENTS
(Serves 4)
1kg fresh cod skin on and scaled
12 fresh scallops
400g red pepper
400g heirloom tomatoes
40g fine capers
10g finely chopped dill
10g finely chopped chives
400g broccolini
50g white wine vinegar
50g sugar
10g Balsamic reduction
10g Good quality Olive oil
METHOD
Check the cod for any bones and portion into 250g pieces
Prepare the scallops by removing the roe.
To make the red pepper jam, roast the red peppers in a high heat until the skin is black.
Then place the peppers in a bowl and cover with cling film (this will cause the skin to lift from the peppers).
Once cool, scrape the black skin away and remove the seeds.
Chop the peppers into small pieces and add to a saucepan.
Add the vinegar and sugar and reduce until all the liquid has evaporated.
Then blend in a food processor until smooth. Season to taste.
Prepare the heirloom tomatoes by cutting them into slices of different sizes approximately one centimetre thick.
Then add the chopped herbs, capers and two tablespoons of olive oil, mix well. Season with salt and pepper
Cooking the fish and assembly
Set your oven to 200 degrees Celsius.
Pan fry the cod, skin side down, in a large pan with olive oil.
Once the fish has a golden colour on the skin, place in the oven for four to five minutes depending on how thick the fish is.
Next, in the centre of the plate, spread two tablespoons of the red pepper jam, place the heirloom tomatoes’ mixture on top.
Then, at the last minute, cook the scallops in a frying pan golden brown on both sides, followed by just one minute in the oven.
Place the cod on top of the heirloom tomatoes and the scallops around.
Garnish with some freshly cooked broccolini.
Finally add some balsamic reduction.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.
The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.
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