Curried Cod by David Hetherington of The Oak Tree Inn in Balmaha
THE Oak Tree Inn is nestled snugly in the bay at Balmaha on the gorgeous banks of Loch Lomond.
The Oak Tree Inn has twice won the title of Scotland’s Best Independent Pub, it is a family business with B&B accommodation, a restaurant, bar, village shop and coffee shop with ice cream parlour.
Whatever the weather you can enjoy a hearty Scottish meal at The Oak Tree, sitting in our restaurant, bar, and conservatory. On a good day, you can sit outside, we have plenty of outdoor seating. We don’t take bookings, just come along. We serve food daily from midday.
For more information visit http://www.theoaktreeinn.co.uk
Ingredients: Serves 4
4x 150g portions of cod
200g mussels
200g clams
1 tin of coconut milk
200ml double cream
1 tsp of Madras curry powder
30g ginger
30g shallot
30g garlic
20g coriander
5g torn mint
1 red chilli
2 limes (juice and zest)
salt
Method
1 To make the sauce for the dish, gently sauté off the peeled and sliced ginger, garlic, and shallot, on a low heat making soft but adding no colour. Then add the cream, coconut milk, and lime juice and allow to reduce by half.
2 Add the chilli, coriander, curry powder and lime zest then puree in a food processor until smooth, check the seasoning and adjust to taste.
3 Now in a very hot pan with a splash of cold oil, place the cod, skin side down. Put a little pressure on the fish to ensure a crispy skin forms.
4 Meanwhile, add your shellfish to the pot of sauce, and simmer until all the shells have popped open.
5 Once you can see that the fish has almost halfway cooked with the bottom half of the cod becoming
lovely and white rather than opaque, add in a spoonful of cold butter,
and baste the fish with frothy
butter until it has cooked all the way through.
6 In a warm bowl, spoon in some sauce and shellfish, place the cod on top and garnish with some torn mint and coriander.
In association with Taste Communications.
www.tastecommunications.co.uk
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