Steamed Cod with Chili-Salad

For the Cod
  • 450g cod filet, in 4 equal sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon 5 pepper mixture
  • 1 teaspoon sweet paprika powder
  • 1 tablespoon garlic, roughly chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 2 tablespoons crème fraîche
  • Orange oil
For the Salad
  • 450g romaine lettuce
  • 25g butter
  • 2 fresh red chili peppers, seeded and finely chopped
  • 4 tablespoons water
  • 1teaspoon salt
  • 1/2 teaspoon 5 pepper mixture
  • 1teaspoon sugar

Sprinkle the fish filet evenly with the salt, pepper and paprika, place on an oven resistant deep plate and evenly spread the garlic and ginger over the fish. Pour 5cm of water in a deep pot, place a steamer basket in it, bring the water to the boil. Carefully place the plate with the fish in the steamer basket, reduce the heat and cover the pot. Leave to steam for 8 - 10 minutes at a medium heat, occasionally adding boiling water to the pot.

While the fish is steaming wash and separate the lettuce leaves, cut the tips. Heat the butter in a large pot, add the chili, water, salt, pepper, sugar and the lettuce leaves. Cover and simmer for 15 minutes.

When the fish is cooked remove the plate from the steaming basket. Remove the lettuce and drain, catching the liquid. Lay the lettuce leaves on pre heated plates and arrange the fish filet on the leaves. Reduce the caught liquid by half then stir in the crème fraîche, pour over the fish filet and sprinkle orange oil over the top, serve straight away.

I served this on a sunny September day in Denmark, (we had just caught the cod ourselves) with fresh baked Ciabatta and a chilled Bardollino (a lovely dry Italian red wine) -- it was absolutely delicious.

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