Blue Eye Cod With Caponata, Dutch Creme Mash, Fried Capers And Served With Basil And Lemon Oil

Hello everybody, it is John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil estimated approx 1 hour.

To begin with this recipe, we have to prepare a few ingredients. You can cook Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil using 32 ingredients and 19 steps. Here is how you can achieve that.

Masterchef Australia’s recipe

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Ingredients and spices that need to be Get to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil:

1. Eggplant caponata:
2. 1/4 cup basil leaves, sliced
3. 10 red and yellow grape tomatoes
4. 100 g eggplant, diced
5. 100 g red capsicum, diced
6. 1/2 red onion, roughly chopped
7. 4 slices lemon
8. 2 cloves garlic, roughly chopped
9. 2 tbsp extra virgin olive oil
10. 2 tsp red wine vinegar
11. Salt and pepper to taste
12. Dutch creme mash:
13. 600 g Dutch creme potatoes, skin on
14. 200 g salted butter, diced
15. 1/4 cup milk
16. Salt to taste
17. Basil and lemon oil
18. 20 basil leaves
19. 3 tbsp extra virgin olive oil
20. Zest from half a small lemon
21. 2 lemon cheeks
22. Caster sugar
23. Salt and pepper, to taste
24. Fried capers:
25. 2 tsp baby capers in vinegar, rinsed and drained
26. 250 ml grape seed oil for frying
27. Fried blue eye cod
28. 4 Blue eye cod, trimmed
29. 50 ml grape seed oil for frying
30. 50 g butter to taste
31. Salt and taste
32. Charred lemon cheeks and fresh basil leaves, to serve

Instructions to make to make Blue eye cod with caponata, Dutch creme mash, fried capers and served with basil and lemon oil

1. Preheat oven to 200ºC
2. For caponata:
   
   Place half of the basil leaves and the remaining ingredients, except the red wine vinegar, into a roasting pan.
3. Place into the preheated oven and cook until tomatoes have softened and collapsed, about 30 - 40 minutes.
4. Remove from the oven and add the remaining basil leaves and the red wine vinegar. Stir gently to combine and season to taste with salt and pepper. Set aside.
5. For the Dutch creme mash:
   
   Bring a large saucepan of salted water to the boil.
6. Thoroughly clean the potatoes and pierce several times with a fork. Place the whole potatoes into the water and cook for 40 minutes until tender
7. Remove potatoes from water and allow to cool slightly. Peel off skin and discard.
8. Pass the potatoes through a potato ricer and then through a drum sieve using a pastry scraper to press through into a medium bowl.
9. Add the butter, milk and salt to taste and still until butter has melted and well combined. Set aside.
10. For the basil and lemon oil:
    
    Bring a small saucepan of water to the boil.
11. Blanch the basil leaves in boiling water for 10 seconds. Remove the leaves and place into a bowl of ice water.
12. Pat the basil leaves dry and place into a food processor. Add the oil and process until smooth.
13. Pour basil oil into sieve lined with cheesecloth. Set aside and allow the oil to strain through. Add the lemon zest and the juice from both cheeks of lemon to the oil and stir through. Add sugar and season with salt and pepper. Transfer to a serving jug.
14. For the fried capers:
    
    Heat the oil in a small saucepan to 150ºC
15. Pat the capers gently with paper towel and fry until crispy for about 2 minutes, remove from oil and set aside on paper towel.
16. For the Blue eye cod:
    
    Place a non-stick frypan over medium heat. Add the oil and butter in the pan. Season with fillets then place into the pan, skin side down and cook until golden and crips.
17. Cook in batches if required, adding more oil and butter to the pan as needed. Flip the fillets over to finish cooking on the flesh side.
18. Remove from pan and place skin side up onto a warm plate.
19. To serve:
    
    Spoon the Dutch creme mash onto the plate. Top with Caponata then lay the blue eye cod in top. Scatter with fried capers and fresh basil. Add a charred lemon cheek to the place and serve with basil and lemon oil.

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