|
09/05/08
|
Jason Hornbuckle's Grilled Cod
Grilled Cod with tomato and black olive dressing.
- One 8oz. cod fillet
- 4oz. pitted black Oil in the Raw organic olives
- two tomatoes, deseeded, skinned and chopped
- 2oz. shallots, finely chopped
- 2oz. capers, chopped
- one chilli, (medium strength) finely chopped
- one teaspoon fresh ginger, finely chopped
- a half bunch Basil
- a half bunch Coriander
- a half bunch Parsley
- two tablespoons Thyme leaves, chopped
- juice of one lemon
- one garlic clove, crushed
- a quarter pint of Oil in the Raw organic olive oil
- rock salt
- pepper
- fresh Rocket
Sprinkle the rock salt on the cod fillet. Rub with extra virgin olive oil and grill on a high heat.
Mix all the remaining ingredients together and season.
Once the cod is cooked, place on a plate with a fresh rocket salad and the black olive and tomato dressing
Jason Hornbuckle - Head Chef and Manager of Lewtrenchard Manor, Devon
|
|
We accept most major credit cards. Payments are taken through a secure server.
All prices appearing on this site are in UK Pounds Sterling. We reserve the right to
make alterations to specifications and prices without further notice. E&OE
