Chermoula Rubbed Kabeljou Served on a Bed of Savoury Cous Cous

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Head Chef Shaun Johnson of Leopard`s Hill Lodge shares with us his recipe for:

Chermoula Rubbed Kabeljou Served on a Bed of Savoury Cous Cous drizzled with a tomato Beurre blanc



For the Chermoula Paste:

½ a onion, finely chopped

1tsp fresh coriander leaves

2tsp freshly chopped parsley

1clove of garlic

3tsp ground cumin seed

2tsp paprika 1tsp turmeric

I cup of olive or Canola Oil

Blend together using a Hand Mixer.

Take the Kabeljou Fillets cut into 150g or 200g portions, season with salt and pepper. Rub the chermoula paste onto the fillets

Pre-heat the oven to 180degrees Celsius

Add the fish on a greased baking tray and bake for 10-15minutes

For the Cous Cous:

one cup of Cous Cous

One cup of vegetable stock

Finely diced spring onion

Sautéed belle peppers

Sauteed corn Kernels

Chopped Italian parsley

 

Heat a pan on a medium heart and toast cous cous for about 5-7 minutes stirring continuously until Cous cous is a Lovely Light brown Colour

Add Vegetable Stock to the  Toasted cous Cous and cover with plastic wrap to steam for about 5 minutes. Separate the grains with a fork and add the sautéed vegetables to the Cous Cous.

 

On a serving plate spoon savoury cous cous in the centre of the plate ,add sautéed pok choi and top with the Baked chermoula Kabeljou. Drizzle with tomato Beurre blanc.

 For the Beurre Blanc:

1canof tomato juice

3/4cup unsalted butter, cold

1/3 cup  diced onion

Clove of garlic

2/3cup white wine

1tblsp white wine vinegar

In a small sauce pan ,sauté onion for about 2min on a medium heat, add garlic and white wine and reduce for about 4 minutes, add the white wine vinegar. And reduce for a further 2minutes.

Reduce heat to low and whisk in cold butter.

Season with salt and pepper.