Jean-Christophe Novelli - Rosette Salami in a Cod fillet

Ingredients - Serves one person

JCN Rosette Salami
Cod fillet
tbsp olive oil
Smoked paprika
cumin seeds
fennel seeds
- Garnish
Pea shoots
Balsamic vinegar
Method

1. Place a cod fillet on a chopping board and remove the skin and with a sharp pointed knife make 4 or 5 small incisions into the side of the cod, insert small slices of Jean Christophe Novelli's Rosette Salami into the incisions.

2. On a plate make a marinade by pouring a tablespoon of olive oil, a quarter of a teaspoon of smoked paprika, a pinch of cumin seeds and fennel seeds with a pinch of ground black pepper. As an alternative use curry powder with some fine fresh herbs such as thyme and bay leaves.

3. Gently roll the cod fillet in the olive oil marinade and cover with some cling film in the fridge. Leave for a few hours in the fridge to allow the cod to mature and absorb all the fresh flavours from the marinade.

4. Heat a hot pan and place the marinated cod fillet in a hot pan for 30 seconds either side.

5. Serve on a plate of pea shoots with a drizzle of balsamic vinegar.

http://www.novellinibbles.co.uk/

Category:

Howto & Style

Tags:

• cooking
• recipe