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JOSH NILAND’S CRUMBED AQUNA MURRAY COD, YOGHURT TARTARE SAUCE AND HERB SALAD
Josh Niland’s crumbed Aquna Murray cod, yoghurt tartare sauce and herb salad. Succulent cod fillets, with a nice crunch and a light yoghurty tartare sauce.
Recipe courtesy Aquna Murray Cod
Serves: 2 for dinner, 4 for lunch
Prep time: 15 minutes
Cooking time: 10 minutes
Skill level: Easy
Ingredients
4 x 200g Aquna Murray Cod fillets
150g plain (all-purpose) flour
4 eggs, lightly whisked
200g white panko breadcrumbs
250ml ghee
Sea salt flakes and freshly ground black pepper
Yoghurt tartare sauce
375g natural yoghurt
1 large red onion, finely diced
3 teaspoons small salted capers, rinsed, dried and finely chopped
60g coarsely chopped dill pickles
2 tablespoons finely sliced flat-leaf parsley leaves
Herb salad
1 bunch flat-leaf parsley, leaves picked 1 bunch dill, leaves picked
1 bunch French tarragon, leaves picked
30g watercress leaves
35g wild rocket leaves
2 large butter lettuce, broken into bite-sized pieces
Shallot dressing
pinch of salt
1 teaspoon caster sugar
6 French shallots, thinly sliced into rings
140ml extra-virgin olive oil
50ml Chardonnay vinegar or white-wine vinegar with a pinch of sugar
Method
For the tartare sauce, stir all the ingredients together in a mixing bowl and set aside in the fridge till required.
Dip the Aquna Murray Cod fillet into the flour and ensure it is lightly coated. Add the floured fillet into the egg mixture, followed by the breadcrumbs, pressing gently to coat it well. Place on a plate and repeat with the remaining 3 fillets.
Heat half the ghee in a large frying pan over a medium heat. When the pan reaches a light haze, carefully add 2 Aquna Murray Cod fillets into the pan. Cook on one side for approx 4 minutes, making sure the temperature of the pan doesn’t get too hot. Turn the fillets and cook the other side for a further 4 minutes until crisp and golden.
Place on a wire rack to rest while you cook the remaining two fillets. Wipe the pan, then repeat with the remaining ghee and two Aquna Murray Cod fillets.
For the shallot dressing combine the salt, sugar and shallot in a bowl. Leave for 10 minutes, then stir in the olive oil and vinegar. This is a split dressing so don’t whisk. Before serving stir with a spoon and ensure a proportionate amount of oil, vinegar and shallots season the herbs.
Combine the herbs, watercress, rocket and lettuce. Toss with enough of the dressing to lightly coat the leaves. Serve alongside the crumbed fish in a separate bowl.
