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Recipe by Julie Song
indulgencerestaurant.com

Slow Cooked Cod with Aubergine and Potato Puffs

Ingredients:

  • 150g x 4 fillets of cod, skinless
  • 15g sugar
  • 15g salt
  • 1 lemon, zested
  • 1 tsp Roselle syrup from Delicious Hibiscus Flower (whole)
  • Pinch of freshly ground black pepper
  • 1 aubergine
  • Salt and pepper
  • 6 tbsp tomato salsa (prepared earlier as a palate teaser)
  • 4 hibiscus flowers from Delicious Hibiscus Flower (whole)
  • 200ml hibiscus syrup
  • 1 tbsp butter

Direction:

  1. Mix sugar, salt, zest, syrup and pepper. Cover cod with marinade and place on a tray for about six hours. Then wash the fish, pat dry and wrap individually in cling wrap to firm it up in the fridge, preferably overnight.
  2. Cut aubergine into half and then into thick sticks. Sprinkle with salt and set aside for hour. Wash and pat dry, then toss with olive oil, season with pepper and bake in the oven preheated at 177C for about 15 minutes. Remove and keep warm.
  3. In a small saucepan, place hibiscus syrup and butter. Stir till liquid becomes syrupy.

To serve:

  1. Remove the wrapped cod from the fridge. Heat a saucepan of water to 50C on low heat. Maintain this temperature and let wrapped cod sit for about 10 minutes.
  2. Place aubergine sticks on four warm plates, unwrap the fish and place it on top. Then top it off with hibiscus salsa and chopped fresh parsley. Drizzle juices from salsa and a tablespoon of the reduced syrup.