Cod in coconut curry and crushed broccoli
1 large fillet of cod
50 ml whiskey
2 tablespoons curry
1 teaspoon of shallots
1 clove of garlic
30 g coconut
Salt and pepper to taste
1 tablespoon of oil and some butter
1 head of broccoli
1 sweet potato
1 tablespoon butter
2 tablespoons milk cream
1 tablespoon dried leeks
1 teaspoon dried parsnips, celery, parsley and tarragon
2-3 tablespoons Parmesan
Green pepper and salt to taste
Marinate the fish in whiskey, all dried spices and crushed garlic. Sprinkle over the coconut. Refrigerate until the puree is ready.
For the latter, cut the broccoli into florets, peel and cut the potatoes into chunks. Gather these vegetables in a pan of boiling salted water. Season with the dried spices and simmer until potatoes are soft. Drain the vegetables and blitz them into a smooth puree adding butter, cream and parmesan. Keep the puree warm.
Heat a nonstick frying pan. Melt in a dice of butter, pour a slug of olive oil too. Cook the fillets over medium heat, covered, about 3-5 minutes per side.
Serve immediately with the mashed broccoli puree.