Spice-Crusted Black Cod Recipe
Alfred Prasad serves his aromatic black cod recipe with a beautiful onion sauce, mushrooms and asparagus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Spice grinder
- Mortar and pestle
- Fine-mesh sieve
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Paper towel
- Oven
- Stove
- Chef's knife
- Cutting board
- Soup plate
- Measuring spoon
Ingredients
- 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
- 2 large white onions, finely sliced
- 2 tbsp of vegetable oil
- 100ml of fish stock, or vegetable stock
- 2 tsp cornflour
- black pepper, freshly ground
- 1/4 leek, finely sliced into julienne
- oil, for deep frying
- 12 asparagus spears, woody ends removed
- 100g of shiitake mushrooms, sliced
- 1 tbsp of vegetable oil
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