Roast Cod with Sea Beans and Oyster
Roast Cod with Sea Beans and Oyster is a traditional Canadian recipe for a classic dish of oven-roasted cod served with oysters and rock samphire cooked with shallots in the oyster liquor. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Roast Cod with Sea Beans and Oyster.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating:
Tags : Wild FoodCanada Recipes
Rock samphire (also known as 'sea beans'), is a leafy vegetable and a member of the carrot family and is also known as 'sea bean'. It should not be confused with
marsh samphire, a fleshy salt-tolerant plant that looks a little like a small cactus and which is also edible.
Ingredients:
125g
Rock samphire (sea beans), soaked in cool water for 30 minutes and drained
16 shucked small
oysters with their liquor
4 (about 180g each) pieces of skinless
cod fillet
1/4 tsp salt
1/8 tsp
black pepper
1 tbsp olive oil
40g finely chopped shallots
45g unsalted butter
4 tsp fresh lemon juice
Method
Clean the rock samphire then plunge in a pan of boiling water. Cook for 1 minute, drain and immediately refresh under plenty of cold running water. Drain then pat dry with towels.
Heat oil in a large ovenproof pan. Cook the fish in this for about 2 to 3 minutes then turn over and transfer the entire pan to an oven pre-heated to 210°C (190°C fan/410°F/Gas Mark 8). Roast until the fish is just done through (about 10 minutes).
Whilst the cod is cooking fry the shallot in 3 tbsp butter over low heat until softened but not coloured (about 3 minutes). Add the lemon juice and oyster liquor then bring to a simmer. Add the oysters and cook on the lowest possible simmer until just firm (at most 2 minutes). Season and remove from the heat.
Place the cod on warmed plates and arrange the rock samphire and oysters around the fish. Bring the remaining oyster cooking liquid to a boil, whisk-in the butter and drizzle the sauce over the fish. Serve immediately.
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