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Great recipe for Roasted cod with cavolo nero and salsa verde. I was inspired to cook this after seeing a lamb based version in the food section of the paper. I had spent a day at the seaside so substituted the lamb for cod.
To get started with this particular recipe, we must first prepare a few components. You can have roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted cod with cavolo nero and salsa verde:
- Take Cod loin
- Take Bag cavolo nero
- Take Bunch basil
- Prepare Bunch mint
- Prepare Bunch parsley
- Get 1 lemon
- Take 1 tablespoon dijon mustard
- Make ready Olive oil
- Make ready 1 tablespoon capers
- Take 4 anchovy fillets
- Take Salt & pepper
This gorgeous verdant dish from The Elephant chef patron Simon Hulstone is a celebration of two wonderful ingredients - meaty Norwegian skrei and beautiful leafy brassicas. Simon uses cavolo nero, kalettes, purple sprouting broccoli and spigarello - a leafy broccoli native to the south of Italy, and wraps things up in the comforting embrace of a tarragon salsa verde. Cavolo nero, or 'Italian kale', was originally grown in Italy and comes into season during the autumn and winter months. Cavolo nero is rich in nutrients, with high levels of iron and vitamins A-C.
Steps to make Roasted cod with cavolo nero and salsa verde:
- Rinse then combine parsley, mint and basil and douse with olive oil. Chop finely to reduce in size.
- Add Dijon mustard, anchovies, lemon juice and capers and chop through until fine adding more oil to keep it together. You can do this in a blender but do it by hand if you have time as the smell is amazing!
- Preheat oven to 180c, place cod loin on baking tray, season and add olive oil and roast for 10 - 15 mins (to suit).
- Boil kettle and boil cavolo nero for between 5 a 10 mins. The stems take much longer than the leaves (I may remove stems next time to get a more even cook). Once cooked, drain and put back in pan with a knob of butter. Replace lid and let sit in own steam.
- Once cod is cooked, remove from oven. Add cavolo nero to plate, add cod and finally salsa verde. Finish with lemon juice, olive oil and season to taste. Serve immediately as cavolo nero gets cold very quickly.
See recipes for Mezzi paccheri con arogosta al nero di seppia too. [ Photographs: Joshua Bousel ] To put together a little instructional fish grilling post, I picked up two thick-cut pieces of halibut, which cooked up to be moist, fresh, and delicious on their own. But my seafood averse self still needed some coaxing to get me to the plate, so I whipped up an Italian salsa verde to do the trick. This sauce, which can vary by region in Italy, is kind of like. Cavolo nero info With cavolo nero (also known as black cabbage or Italian kale) being increasingly grown and cooked in the UK, it looks like Italy's best kept secret is out. Packed with nutrients and vitamins as well as flavour, this versatile vegetable is as good for your body as it looks on your plate.
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