Recipe: Roast Atlantic cod, pearl barley, mango and coriander

PUBLISHED: 11:41 30 May 2017 | UPDATED: 11:41 30 May 2017

EXG JUN 17 RECIPE MAin

EXG JUN 17 RECIPE MAin

Archant

Executive head chef Matthew Hill has had a long and happy attachment to Down Hall. Here he shares an impressive recipe for Atlantic cod

EXG JUN 17 RECIPE MAin EXG JUN 17 RECIPE MAin

‘My connection reaches back over 10 years. I was a junior sous chef here about eight years ago and left to work in London. Some people I used to work with here knew I was looking to leave London and come back to Essex, so they put my name forward.’

Ingredients

Serves 4

For the Atlantic cod

A 520g cod fillet

Lemon zest from one lemon

100g of salt

For the mango sauce

3 ripe mangos

½ a fennel

1 stick of lemongrass

2 tbsp of confit shallot

300ml of mussel stock

2 tbsp of natural yoghurt

2tsp of tamarind

A pinch of raz el hanout

For the coriander emulsion

5 boiled eggs

3 bunches of coriander

500ml of pomace oil or good quality olive oil

Salt to season

For the Cipollini onion

8 Cipollini onions

300ml of chicken stock

2 sprigs of thyme

2 cloves of garlic

For the green mango salsa

1 green mango (finely diced)

1 red chilli (finely diced)

2 shallots (finely diced)

50g of light brown sugar

50ml of lime juice

1 tsp tamarind

For the pearl barley

200g of pearl barley

400ml of chicken stock

1 clove of smashed garlic

¼ a bunch of thyme

Miscellaneous

Coriander cress to garnish the plate

Method

For the Atlantic cod, trim the cod and salt for 20 minutes. Wash and dry. Cut into 130g portions. Cook the cod in a medium to hot frying pan skin side down. Do not move the fish yet to allow the skin to cook properly. After 2-3 minutes you should see the skin caramelise to a golden colour, quickly turn the fish over to check, then place it back on its skin. When you have a light golden colour on the skin, place the cod into the oven at 180C for 7-8 minutes.

For the mango sauce, finely dice the fennel, crush the lemongrass and cook with a pinch of raz el hanout and a knob of butter with 200ml water until soft. Remove the lemongrass. Peel and rough dice the mango, then place into the thermo blender with the fennel, shallot and tamarind. Blend until smooth. Pass through a sieve. Add the mussel stock and the yoghurt. Check seasoning.

For the coriander emulsion, boil the eggs for 5 ½ minutes, chill and peel. Cook the coriander in salted water until the leaves break between your fingers. Chill and squeeze out the water. Blitz the eggs in a blender with water for 2 minutes, add the coriander and blitz until smooth.

Slowly add oil and emulsify. Season to taste.

For the cipollini onion, cook the onions in chicken stock with thyme and garlic until soft.

For the green mango salsa, mix the shallot, chilli and mango together. Boil the sugar, lime and tamarind together for 2-3 minutes. Mix both together and season.

For the pearl barley, pour the barley into a pan, cover with chicken stock so it is 1 inch above the barley. Add the garlic and thyme. Cook until soft, then remove the garlic and thyme.

Chill down in the stock. To reheat the barley, use the stock it is cooked in. Season to taste.

To assemble, place the coriander emulsion in dots around the plate, heat up the pearl barley and place in the middle of the plate. Place the hot caramelised onion to the side of the barley and cod on top. Dress with the mango sauce, top the cod with the mango salsa and garnish with coriander cress.

Chef’s Tip

To enjoy an extra special taste, try the dish as served at Down Hall with home-smoked mussels.

Get the Taste

Down Hall Country House Hotel

Matching Road

Hatfield Heath

Bishop’s Stortford

CM22 7AS

01279 731441

www.downhall.co.uk

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Essex Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Essex Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Essex Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Fri, 14:23

Being home to so many wonderful places to eat choosing where to go for dinner can often be difficult. With that in mind we’ve picked 20 of our favourite places to help you decide

Read more
Tue, 14:57

Stephanie Mackentyre continues her tour of Essex’s best eateries by stopping to eat at Dedham’s Sun Inn with her pooch

Read more
Friday, October 26, 2018

CyclesUK are a leading independent bike retail chain based in Essex and they have held a public vote to find the cafes that local cyclists love. The results are in and these are 10 of the best cycling cafes in Essex

Read more
Tuesday, October 23, 2018

Looking for somewhere special to enjoy a festive lunch with family and friends?

Read more
Tuesday, October 23, 2018

A hearty portion of pie and mash has been an Essex dining staple enjoyed for generations. We pick 15 places to go for a tasty portion of this local favourite

Read more
Tuesday, October 16, 2018

As an enduring British institution, it’s incredibly important to get your Sunday lunch right. Here are 12 pubs in Essex that know how to deliver precisely what you require.

Read more
Tuesday, October 9, 2018

The Essex Life Food & Drink Awards for 2018 took place on September 27th at Down Hall Hotel

Read more
Tuesday, October 9, 2018

Treat yourself to a pint of real ale surrounded by fresh sea air and coastal views at any one of these 12 glorious Essex pubs

Read more
Tuesday, October 2, 2018

Advances in agricultural technology have meant that the harvest scene across the county is much different today than decades ago. Hannah Salisbury from the Essex Record Office looks back at times gone past

Read more
Friday, September 28, 2018

We reveal the winner for the Chef of the Year award. Sponsored by Allstaff Employment

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Follow us on Twitter


Like us on Facebook

Topics of Interest

Food and Drink Directory

Local Business Directory



Search For a Car In Your Area

Property Search