How to cook smoked cod?

Constantin Fischer smokes the fish himself, and salted chillies add an exceptional flavor.

For the chillies:

Fixings

2 Habanero chillies

2 Jolokia chillies

2Jalapeño chillies

1 Tbsp Honey

sal olive oil

For the tomatoes:

Fixings

500G Mixed tomatoes

Tonka bean

salt

olive oil

For the shard:

Fixings

1 Federation Colorful chard

250mlVegetable stock

1/8lWhite wine

150GMascarpone

1Star anise

salt

sesame oil

For the mushrooms:

Fixings

100GBoletus

100GBread stubble

100GOyster mushrooms

100GShiitake

1clove of garlic

2StripesLemon strip

4thSage leaves

1Rosemary branch

2Tbspsoy sauce

salt

pepper

olive oil

nut oil

For the cod:

Fixings

4thCod filets a 180 g

2TbspCoffee powder

1TLCoriander grains

2Kaffir lime leaves

Tip: Use TV Remote Application For Your Smart TV Devices, Installs it From Google Play

For the cured chillies, bring a pan of very much salted water to the bubble. When handling the chillies, make certain to wear kitchen gloves: Remove the tail of the chillies and cleave into pieces, then, at that point, poach in bubbling salted water for 2 minutes. Strain the poached chillies and channel well, fill into a little glass with a screw cap. Add the honey and top off with olive oil. Screw together and shake well. The salted chillies can be kept in the cooler for a long time.

Cut the tomatoes into cuts and marinate with somewhat ground tonka bean, salt and olive oil.

Wash and channel the shard, remove the lower finishes of the stems and cut the chard into strips. Add a little sesame oil to the chard in a container. Deglaze with white wine and vegetable stock, bring to the bubble and mix in the mascarpone. Add the star anise and stew for around 5 minutes.

Cut the cleaned mushrooms into not excessively little pieces and fry them in a hot skillet with a little nut oil. Split the garlic clove, add to the mushrooms along with the rosemary and cook for two minutes. Hack the wise leaves and add them with the lemon zing and soy sauce. Bring to the bubble, set the dish to the side, shower with olive oil and let it steep for 5 minutes. Season with somewhat salt if essential.

Place a huge pot (with a cooking top) on the oven. Put the espresso powder, coriander seeds and lime leaves in the pot, put on the cooking connection and close with the cover. The pot is currently warmed well so it fills totally with the smoky smells. Place the cod filets in the cooking connection, cover with the top and smoke over medium hotness for 15 minutes.

Organize bits of cod on the vegetables, shower with the chillies and sprinkle with a little rocket for serving.