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Spice Crusted Icelandic Cod with a Mushroom, Cucumber and Dill Stew

Préparation

10 minutes

Portions

2

Cuisson

12 minutes

Ingrédients
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Préparation
  1. Rest the cod at room temperature for at least 20 minutes before starting. Make the spice mix by combining all the spices in a bowl and thoroughly season the fish filets on all sides.
  2. In a preheated pan (over high heat), sauté the mushrooms with vegetable oil. When slightly browned, add fresh ginger and garlic (3 minutes). Add a lump of butter to the pan and simmer while browning to combine the flavors. Add the chicken broth and teriyaki sauce and simmer the entire mixture for 5 minutes without reducing too much.
  3. Meanwhile, lightly flour the cod filets, tapping to remove any excess. Sear the filets in a previously heated pan (over high heat) with canola oil. When lightly coloured, add a lump of butter and baste the fish, turning gently once or twice. Lower the heat, if necessary, to reach a nice colour and an internal temperature of 52 degrees Celsius. Let stand for 2 minutes before serving, to get a nice, medium browning in the center.
  4. Finish the stew by adding the cucumber slices and fresh dill. Adjust the seasoning with salt and pepper
  5. Begin plating by pouring a full ladle of the stew into soup bowls and place the cod filets on top.
  6. Finish with a wedge of lime to add some brightness to the dish.