Steamed Fillet of Cod with a Coriander Butter Sauce and Ratatouille Cake

Name: Steamed Fillet of Cod with a Coriander Butter Sauce and Ratatouille Cake
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ small aubergine; Mashed Potatoes; Salt and pepper; 1 star-anise; 1 small fennel, diced; 1 small onion, diced; 1–2 teaspoons red-wine vinegar (cabernet sauvignon vinegar is preferable because it has a much thicker and richer consistency), (optional); 1 glass of red wine; 1 quantity of Coriander Butter Sauce; A squeeze of lemon juice, if needed; Plain flour; 2 red onions, chopped, or 1 large Spanish onion; 150 ml (5 fl oz) Fish Stock or alternative; Cooking oil, for deep-frying; 1 medium courgette; 3 tomatoes, blanched, skinned and seeded; 1 red pepper; 4 × 175–225 g (6–8 oz) cod fillet portions, skinned; A knob of butter; 1 garlic clove, crushed; Olive oil

Preparation info

Serves
4

Difficulty
Complex

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Steaming cod gives you the pure, natural flavour of the fish, which in this dish is complemented by the coriander butter sauce and the zesty flavours from the ratatouille cake.

Ingredients

4 × 175–225 g (6–8 oz) cod fillet portions, skinned
Plain flour
Cooking oil, for deep-fryin

Europe
United Kingdom
Fish course
Pescatarian
England

Method

For the ratatouille, all of the vegetables and tomatoes need to be cut into 5 mm (¼ in) dice and kept separate. Fry the onions in olive oil and butter with the crushed garlic and season with salt and pepper. Cook the onions for a few minutes until softened and slightly golden. Remove the onions from the pan. Return the pan to the heat and fry the courgette, red pepper and aubergine in the same