Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings (Bobby Flay) |
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Prep Time: 75 Minutes Cook Time: 30 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
8 japanese eggplants, halved lengthwise |
1/2 cup olive oil |
salt and freshly ground pepper |
1 head garlic, roasted |
1/4 cup finely chopped cilantro |
1 lemon, juiced |
1/4 cup tahini |
2 tablespoons olive oil |
1 spanish onion, finely sliced |
2 cloves garlic, finely chopped |
1 tablespoons whole fennel seeds, ground |
1 cup white wine |
3 cups fresh tomato juice |
2 tablespoons finely chopped fresh parsley |
1 tablespoon fresh lemon juice |
salt and freshly ground pepper |
2 tablespoons harissa |
1 lemon, juiced |
1/4 cup olive oil |
4 cod fillets, about 6 ounces each, skin on |
salt and freshly ground pepper |
Directions:
1. Eggplant Puree:
2. Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes. Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.
3. Tomato-Fennel Essence:
4. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper.
5. Codfish:
6. Whisk together the harissa, lemon juice and olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour. Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 minutes on each side.
7. Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly
8. Combine flour, curry powder and salt in a bowl and mix well. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate.
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