Olive Oil Poached Cod, Braised Mung & Butter Bean, Caloona Seed, Charred Leek Roots, Ginger, Capers, Snow Pea
RECIPE:<br><br> 300g Cod Fillet (or other white flakey fish such as Monk Fish)<br> 1 cup dried Mung Beans <br> 1 cup dried Butter Beans<br> 1/2 cup Caloona Seed<br> 1 Leek<br> 2 tbsp Ginger (finely diced)<br> 2 tbsp Capers <br> 4 cups Fish Stock<br> 1tbsp Oyster Sauce<br> 1/2 White Onion<br> 1 Zucchini <br> 5 Snow Peas (julienne) <br> Snow Pea Shoots <br> Fresh Thyme<br> Fresh Cilantro<br> Fresh Dill <br> White Wine<br> <br> Soak the dried beans over night. You could use canned ones but they never taste as good. <br><br> (Remove the cod from the refrigerator - season with Salt & Pepper and let sit at room temp for around an hour whilst you're cooking) <br><br> Once soaked - cook the beans by boiling in water with a pinch of salt, couple of sprigs of Thyme, and some lemon peel. Cook until al dente. (10-15 mins) Drain and sit aside in a bowl. <br><br> To prepare the broth - dice the White Onion and Ginger finely and sauté in heavy bottom pan with a generous knob of butter and 1tbsp of chopped fresh thyme. Season with Salt & Pepper, Oyster Sauce - Cook slow and low until caramelised and soft. Add white wine, Fish Stock and simmer for 15-20 mins or until the broth has reduced by a quarter. <br><br> Prepare the Zucchini by dicing small uniformed cubes (brunoise) - add these to the beans along with the Caloona Seed and Capers. Sauté this mixture in a pan with a little Butter and Olive Oil. Squeeze of Lemon juice - Salt & Pepper. Cook until the Zuchini is just soft. <br><br> To prepare the Leeks - chop the white only of the Leek into1inch thick discs - (I like to keep the roots attached as they become crispy when grilled but you can trim if you prefer) Drizzle some Olive Oil on the Leeks and season with Salt & Pepper and a pinch of ground Cumin and Smoked Paprika - On a BBQ or in a smoking hot griddle pan - char the leeks on both sides and cook until soft but not falling apart. <br><br> To cook the Cod - in a small shallow pan - pour the olive oil (deep enough for your fish fillet to be fully submerged once put in) and heat the oil until it's just warm (around 120F) - place the fish fillet into the oil and poach for 10-12 mins. The oil should never bubble - this is a sign it's getting too hot. Turn down the heat or off completely if this happens - controlling the temp will ensure the fish is cooked slowly to a beautiful silky smooth texture. You're not frying the fish! <br><br> To plate the dish - place four or five of the leeks in a round lipped bowl - spoon some of the bean mixture over the leeks - remove the fish from the Olive Oil and place in the bowl - pour a ladle of the broth over the fish and finish by garnishing with the julienne Snow Peas, Fresh Dill, Cilantro and Pea Shoots.