Life’s dreary realities imply I don’t journey as a lot as I need to, so I let my creativeness take me away as a substitute. I lately went on a visit to Tulum in Mexico, crusing there on the pages of Hartwood, a phenomenal cookbook from an equally stunning restaurant that’s set in a jungle and simply throughout from a seaside. I’ve borrowed concepts from the e-book for at present’s first 2 dishes – each cooking and consuming them takes me only a fraction nearer to Tulum.
Cod marinated in pepper and pumpkin seed salsa (pictured above)
This salsa pairs rather well with all kinds of different issues – roasted greens, grilled rooster or baked cubes of tofu, to call only a few – so double the quantity in the event you like. It will maintain within the fridge for 2 days.
Prep 35 min
Cook 45 min
2 crimson romano peppers, stalks and seeds discarded, roughly chopped
2 tomatoes, quartered and deseeded
1 crimson chilli, minimize in 1/2 lengthways and deseeded
½ tsp chipotle chilli flakes (or smoked paprika)
3 garlic cloves, peeled and crushed
4 limes, zest finely grated and juiced, to get 3 tbsp of every
1 tbsp floor coriander
1 tbsp floor cumin
100g pumpkin seeds, frivolously toasted
600g sustainably sourced skinless and boneless cod, minimize into 4 equal items
6 tbsp olive oil
1 giant onion, peeled and finely chopped
280g short-grain white rice
500ml rooster inventory
5g coriander leaves, finely shredded
Put the primary 4 components in a meals processor with 1 garlic clove, 1/2 the lime zest, a tablespoon of lime juice, 1/2 the bottom coriander and cumin, and a teaspoon of salt. Blitz, then add the pumpkin seeds and blitz once more to a rough salsa.
Put the cod in a big bowl and season with a quarter-teaspoon of salt. Pour over 1/2 the salsa, and toss together with your fingers to coat the fish. Put the remainder of the salsa in a bowl, to serve. Leave the cod to marinate when you cook dinner the rice.
Heat the oven to 230C/450F/gasoline 8. On a excessive flame, warmth 2 tablespoons of oil in a big, high-sided ovenproof saute pan for which you could have a lid. Add the remaining 2 garlic cloves, the remaining floor coriander and cumin, the onion and a half-teaspoon of salt, and fry for six to eight minutes, stirring at times, till darkish golden brown. Stir within the rice, inventory, 80ml water, the remaining 2 teaspoons of lime zest and a tablespoon of lime juice. Cover the pan and bake for 25-30 minutes, till the rice is cooked. Don’t fear if it goes crisp on the backside – this simply provides to the feel and flavour.
About midway by means of cooking the rice, coat the cod items with the remaining 2 tablespoons of oil and organize on an oven tray lined with greaseproof paper. Bake for 10 minutes, till cooked by means of and starting to crisp, then organize the cod (and any juices on the tray) on high of the rice. Drizzle with the remaining lime juice, scatter over the coriander and serve with the remaining salsa on the aspect.
Cured gurnard with camomile and cucumber water
Gurnard is a sustainable fish with a refined flavour that’s elevated by the camomile and fragrant oil; crimson mullet would additionally work nicely. You’ll have some oil left over; it’s nice over pasta or eggs.
Prep 15 min
Cure 2-3 hr
Cook 20 min
Serves 4 as a starter
For the cured gurnard
1 tbsp camomile tea (ie, from 2 teabags)
75g caster sugar
1 tbsp lime zest (ie, from 2 limes)
50g flaked sea salt
3-4 gurnard fillets, skinned and pin-boned
For the cucumber water
1 small cucumber (about 200g)
1 tbsp camomile tea (ie, from 2 teabags)
5g coriander leaves
2cm piece recent ginger, peeled and roughly chopped
½ small garlic clove, peeled
50ml lime juice (ie, from 3 limes)
For the aromatics
60ml olive oil
½ crimson chilli, deseeded and finely sliced
½ inexperienced chilli, deseeded and finely sliced
1 giant garlic clove, peeled and thinly sliced
2cm piece recent ginger, peeled and minimize into julienne strips
½ tsp coriander seeds, crushed
5g coriander stalks, minimize into 4cm lengths
Blitz the primary 4 components for the cured fish within the small bowl of a meals processor, then pour 1/2 the combination right into a container sufficiently big to carry the fish in a single layer. Lay the fish on high, pour over the remaining treatment, cowl with clingfilm and refrigerate for 2 to 3 hours.
Meanwhile, make the cucumber water. Cut off and put aside 1 / 4 of the cucumber. Roughly chop the remainder and put in a blender with all the opposite components and a teaspoon of flaked salt. Blitz on excessive pace for a minute, till the cucumber has damaged down fully, then cross by means of a fine-mesh sieve, leaving a transparent, inexperienced liquid; discard the pulp.
Heat the oil for the aromatics in a medium pan on a medium flame, then gently fry the chillies, garlic, ginger and coriander seeds for 5 minutes, stirring now and again, till the garlic is simply beginning to brown. Add the coriander stalks, fry for a minute or 2 extra, till the garlic is a light-weight golden brown and the chilli fragrant, then use a slotted spoon to switch the solids to a plate and sprinkle with just a little flaked salt. Reserve the oil.
Lift the gurnard from its treatment, rinse nicely, then pat dry. With a really sharp knife, minimize the fish towards the grain into 5mm-thick slices (a bit like sashimi).
Cut the reserved cucumber in 1/2 and scoop out the watery centre. Finely minimize the flesh into matchsticks, then divide between 4 shallow bowls. Pour over the cucumber water and high with slices of the gurnard. Pour a teaspoon of fragrant oil over every and end with a scattering of the aromatics.
Grilled sea bass with crushed celeriac and fennel and pistachio salad
This is a straightforward supper for 2, so double all of the portions if you wish to feed extra or need a extra substantial portion.
Prep 25 min
Cook 50 min
1 medium celeriac, peeled and minimize into 3cm cubes (550g web weight)
2½ tbsp olive oil
Salt and black pepper
2 anchovy fillets, drained and finely chopped
15g parsley, stalks and leaves finely chopped
1 small fennel bulb, minimize into 1mm-thick slices (use a mandoline, ideally); reserve any fronds, to serve
3 lemons, 2 juiced, to get 60ml, the opposite minimize into wedges, to serve
2 sustainably sourced, skin-on sea bass fillets, pin-boned and pores and skin frivolously scored on an angle thrice
25g pistachios, frivolously toasted and roughly chopped
Heat the oven to 200C/390F/gasoline 6. In a bowl, toss the celeriac with 2 tablespoons of oil, a quarter-teaspoon of salt and grind of pepper, then unfold out on an oven tray lined with greaseproof paper. Roast for 30 minutes, till mushy and golden, then switch to a small saucepan. Roughly mash with a potato masher; you need some texture, so don’t over-mash. Stir by means of the anchovies and parsley, and maintain heat till able to serve.
In a medium bowl, combine the sliced fennel with 2 tablespoons of lemon juice and an 8th of a teaspoon of salt.
In a separate bowl, toss the fish fillets within the remaining 2 tablespoons of lemon juice and depart to marinate for 5 minutes.
Line a small, 28cm x 18cm roasting dish with foil. Turn the grill to its highest setting and place the rack near the warmth supply.
Rub every fillet with three-quarters of a teaspoon of olive oil and a pinch of salt, then lay pores and skin aspect up within the dish. Grill for about 5 minutes, till the flesh has turned white and the pores and skin is crisp. (It’s a good suggestion to maintain the oven door barely ajar, so you’ll be able to maintain an in depth eye on the fish whereas it cooks.)
Mix the pistachios with the fennel, and organize on 2 plates alongside a mound of the nice and cozy celeriac mash. Lay the ocean bass fillets on high of the mash, garnish with fennel fronds and serve with a wedge of lemon.
- Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Katy Gilhooly
- The Marine Conservation Society’s Good Fish Guide is a useful software to supply environmentally sustainable fish. Generally, if fish – like British cod – has the Marine Stewardship Council’s blue fish image, shares needs to be at a sustainable degree.
Yotam Ottolenghi from theguardian.com