Roast Icelandic Cod with Avocado Puree
Xaivier Rousset of the Michelin stared restaurant Texture in London has contributed a fabulous fish dish of Roast Icelandic Cod, Avocado Puree, Cherry Tomatoes and Black Olives
Ingredients (for 4 people or two big eaters)
4x150g pieces Cod fillet, boneless
1 Avocado, ripe, peeled and stone removed
200g Cherry tomatoes, ripe
4 tbsp Pitted black olives
½ bun Chives
½ bun Parsley
½ bundle Basil
150g Extra virgin olive oil
1 Lemon and a pinch of Salt to taste
1. Blend the avocado with the juice of half a lemon, 4 tbsp of water and a good pinch of salt.
2. Roughly chop the tomatoes, herbs and black olives.
3. Season the Roast Icelandic Cod and pan-fry until golden; finish in a hot oven (about 200°C) for about 5 minutes.
4. Meanwhile warm the olive oil and mix in the tomatoes, herbs and black olives; this should be warm, not hot. Finish with a squeeze of lemon and a pinch of salt.
5. Once the Roast Icelandic Cod is cooked, squeeze over a few drops of lemon juice, then serve straight away with the tomato mix and the avocado puree.
And now for the wine thought by Master Sommelier Christopher Delonde:
For the keen active wine hunter, I would recommend, a wine which shares the same tonality as the dish such as a Riesling called Smaragd Singerriede by Franz Hirtzberger (Wachau of Austria). This particular Riesling has deep, rich and exotic flavours with a powerful and thick texture which is all based on superb ripeness without the residual sugars. A beautiful style and superb balance, if you are lucky you might track down a 2007.