118
Cod à l’orange with polenta
Serves 4
Ingredients:
4 unwaxed oranges
1 bunch basil
4 tbsp olive oil
Salt and freshly ground black
pepper
600 g cod fillets
2 tbsp sugar
1 tbsp soft butter
2 bunches spring onions
80 g polenta (quick cook)
350 ml milk
1 tbsp butter
Freshly grated nutmeg
50 g grated Parmesan
Method:
1. Wash the oranges. Finely grate the zest of 2 of
the oranges, and squeeze the juice from all of
the oranges. Wash the basil, and strip the
leaves from the stalks.
2. Purée the orange zest, basil and olive oil with
a hand-held blender to a fine paste. Season
with salt and pepper. Wash and pat dry the
fish, and smear with the paste. Wrap securely
in foil or heat-resistant cling film and twist
the ends like a sweet.
3. Heat the orange juice with the sugar to
dissolve it. Remove from the heat, and stir the
butter into the warm syrup. Wash and trim the
spring onions, cut in half lengthways and
chop into 6 cm pieces.
4. Place the polenta, milk, butter, salt and
nutmeg into a solid container, and cook for 14
minutes at 100°C, stirring frequently.
5. After 6 minutes, place the wrapped fish in a
perforated container in the steam oven under
the polenta. Add the spring onions to the fish
for the last 3 minutes of cooking. Stir the
parmesan into the polenta, and if necessary
add a little milk. The consistency should be
creamy.
6. Spoon some of the polenta onto the middle of
each plate, and place some spring onions on
top. Unwrap the fish, cut it into 4 pieces and
arrange on the spring onions. Drizzle with
orange syrup.
Tip
Wrapping the cod tightly in foil or
cling film helps intensify the flavours
of the orange and basil within the
fish.
