This is a print preview of "Pan Fried Cod With A Beansprout And Coriander Salad And Plum" recipe.

Pan Fried Cod With A Beansprout And Coriander Salad And Plum Recipe
by Global Cookbook

Pan Fried Cod With A Beansprout And Coriander Salad And Plum
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  Servings: 1

Ingredients

  • 2 x 225 g, (8oz) thick cod fillets
  • 225 gm Beansprouts, (8oz)
  • 225 gm Dark plums, (8oz)
  •     Cinnamon stick
  •     White wine vinegar
  •     Fresh coriander
  •     Demerera sugar
  •     Water
  •     Red chilli
  •     Seasoning
  • 1 x Lemon, juices and zest
  • 2 x Shallots peeled and diced finely
  •     Extra virgin olive oil
  •     Basil leaves and sage leaves

Directions

  1. To make the chutney: Heat up a little oil in a pan and saute/fry 1 of the shallots and add in the stoned diced plums. Then add in the white wine vinegar, cinnamon, sugar, water and seasoning. Bring to the boil and cook for about 15 min. Allow to cold and season again.
  2. To make the salad mix some minced coriander with the lemon, shallot, beansprouts, and a little chilli, season and leave to the side.
  3. pan fry the cod, skin side down and while cooking place the plum chutney on the plate and a pile of beansprouts in the middle. Top with the pan fried cod, and some deep fried herbs on top of which.