Cod with Apples, Jerusalem Artichokes and Curry Marinade – 4 servingsType: Plats principaux
IngredientsCod 4 x 60 g pieces of cod (2 ounces)
Stewed apple/Jerusalem artichoke 4 Jerusalem artichokes 2 Cox’s orange apples 1 finely chopped shallot 1 tsp tarragon 150 ml apple juice (5.3 fluid ounces/0.6 cup) 1 tsp olive oil
Curry marinade 2 tsp curry 1 tsp olive oil 1 tsp sugar 5 tsp water 4 tsp lemon juice 100 ml apple juice (3.5 fluid ounces/0.4 cup) 10 drops of Tabasco 100 ml olive oil (3.5 fluid ounces/0.4 cup) salt, pepper
PréparationThe cod Trim the pieces of cod, season with salt and paper and place in a refrigerator.
The stewed apple/Jerusalem artichoke Wash the apples and cut into quarters. Remove the cores and cut the apple into slices about 1 cm thick. Place the apples in a greased sauté pan with peeled Jerusalem artichokes, in cubes of 1 x 1 cm, and shallot. Chop and add the tarragon and the apple juice. Put the lid on and bake in the oven for about 20 minutes at 175° C. Remove the sauté pan, add the cod, replace the lid and continue baking for another 8 minutes or so.
Curry marinade Pour the curry into a saucepan together with the olive oil and “grill” lightly for about 1 minute. Add the rest of the ingredients except the olive oil and simmer for 5 minutes.
Remove saucepan from the heat and cool for 5 minutes. Now whisk the olive oil into the warm mix until a thick marinade is obtained, add salt and pepper to taste. Remove cod and vegetables from the oven and serve on the plate with the stewed fruit on the bottom and the cod at the top. Finally add the curry marinade.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
