Trosg Miso le Sabhs Càl-colaig
2 fhilead truisg
Dile
Bleideagan tiolaidh
Airson a' bhrìgheachadh
2 spàin-bhùird pèist miso
1 spàin-bhùird sabhs sòighea
1 spàin-bhùird mil
1 spàin-bhùird fìon-geur rìs
1 spàin-bhùird ola seasaman
Measgaich na grìtheidean gu math ann am bobhla.
Cuir thairis air na fileadan truisg e agus leig leis suidhe gus an deasaich thu am purée.
Airson a' phurée
1 spàin-bhùird ìm
1 chàl-colaig, air a ghearradh na phìosan
2 chlòbha creamha, air a ghearradh gu mìn
1 spàin-bhùird pùdar coiridh
200ml bàrr dùbailte
50ml sùgh circe
Leagh an ìm ann am pana air teas ìosal, cuir ris an creamh, cuir am pana gu teas meadhanach and còcairich e airson 10 mionaidean.
Cuir na pìosan càl-colaig ris. Còcairich airson 5 mionaidean agus an uairsin measgaich am pùdar coiridh a-steach ann gu math.
Dòirt a-steach an sùgh circe agus am bàrr agus còcairich airson 20-30 mionaid, gus am bogaich an càl-colaig.
Cuir gu aon thaobh agus leig leis fuarachadh.
Aon uair is gu bheil e air fuarachadh, cuir ann an inneal-measgachaidh e agus coimeasgaich e gun tig e ri chèile gu mìn.
Ro-theasaich an àmhainn gu 200C fana
Fhad 's a tha am purée a' fuarachadh, ròst an trosg anns an àmhainn airson 10-12 mionaid aig 200C fana.
Sgaoil am purée air truinnsear mòr, agus cuir an trosg air mullach sin.
Sgeadaich le dile agus bleideagan tiolaidh.
Miso Cod and Cauliflower Purée
2 cod fillets
Dill
Chilli flakes
For the marinade
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
Mix the ingredients in a bowl until smooth.
Spread over the cod fillets and let them sit while you prepare the purée.
For the purée
1 tbsp butter
1 cauliflower, chopped
2 cloves garlic, finely diced
1 tbsp curry powder
200ml double cream
50ml chicken stock
Melt the butter in a pan on low heat, add the garlic, turn the heat to a medium heat and cook for 10 minutes.
Add the chopped cauliflower. Cook for 5 minutes and then stir in the curry powder, making sure that the curry powder has mixed in well.
Pour in the stock and cream and cook for 20-30 minutes, until the cauliflower has softened.
Set aside and allow to cool.
Once cooled, place in a blender and blend to a smooth consistency.
Whilst the purée is cooling, cook the cod in a pre-heated oven for 10–12 minutes at 200C fan.
Plate up by spreading the puree onto a large serving dish, then top with the cod. Garnish with dill and chilli flakes.
