Constantin Fischer smokes the fish himself, and pickled chillies add a unique flavour. In this article, we read about How to cook smoked cod?
For the chillies:
INGREDIENTS
- 2 Habanero chillies
- 2 Jolokia chillies
- 2Jalapeño chillies
- 1 Tbsp Honey
- salt
- olive oil
For the tomatoes:
Ingredients to cook smoked cod
- 500G Mixed tomatoes
- Tonka bean
- salt
- olive oil
For the shard:
Ingredients to cook smoked cod
1 Federation Colorful chard
250mlVegetable broth
1/8lWhite wine
150GMascarpone
1Star anise
salt
sesame oil
For the mushrooms:
INGREDIENTS
- 100GBoletus
- 100GBread stubble
- 100GOyster mushrooms
- 100GShiitake
- 1clove of garlic
- 2StripesLemon peel
- 4thSage leaves
- 1Rosemary sprig
- 2Tbspsoy sauce
- salt
- pepper
- olive oil
- peanut oil
For the cod:
INGREDIENTS
- 4thCod fillets a 180 g
- 2TbspCoffee powder
- 1TLCoriander grains
- 2Kaffir lime leaves
- For the pickled chillies, bring a saucepan of well-salted water to the boil. When processing the chillies, be sure to wear kitchen gloves: Remove the stalk of the chillies and chop into pieces, then poach in boiling salted water for 2 minutes. Strain the poached chillies and drain well, fill into a small glass with a screw cap. Add the honey and fill up with olive oil. Screw together and shake well. The pickled chillies can be kept in the refrigerator for several weeks.
- Cut the tomatoes into slices and marinate with a little grated tonka bean, salt and olive oil.
- Wash and drain the shard, cut off the lower ends of the stems and cut the chard into strips. Add a little sesame oil to the chard in a pan. Deglaze with white wine and vegetable stock, bring to the boil and stir in the mascarpone. Add the star anise and simmer for about 5 minutes.
- Cut the cleaned mushrooms into small pieces and fry them in a hot pan with a little peanut oil. Halve the garlic clove, add to the mushrooms together with the rosemary and cook for two minutes. Chop the sage leaves and add them with the lemon zest and soy sauce. Bring to the boil, put the pan aside, drizzle with olive oil and let it steep for 5 minutes. Season with a little salt if necessary.
Tip
Place a large saucepan (with a cooking top) on the stove. Put the coffee powder, coriander seeds, and lime leaves in the saucepan, put on the cooking attachment and close with the lid. However, The pot is now heated well so that it fills completely with the smoky aromas. Place the cod fillets in the cooking attachment, cover with the lid and smoke over medium heat for 15 minutes.
Arrange cod pieces on the vegetables, drizzle with the chillies and sprinkle with a little rocket for serving.
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