073herb-smoked salami wrapped -
Atlantic cod & sautéed vegetables
By Chef Angelo Ciccone
1 Atlantic cod fillet (800g), cut into medallions
Salt and freshly ground pepper, to taste
1 venison salami (120g), thinly sliced
30ml extra virgin olive oil, extra for drizzling
10g whole garlic cloves, crushed
100g dry hay
20g fresh thyme
5g juniper berries
10 ice cubes
10ml lemon juice
40g pomegranates
10g chopped mint
Sautéed Vegetables
40g butter
20g fresh sage
100g (each) baby beets, sliced lengthwise and
whole heirloom carrots, scrubbed clean
5g juniper berries
• For the sautéed vegetables: Heat butter in a sauté
pan over a medium heat until butter has melted. Add
in the fresh sage and sauté until aromatic. Add in the
sliced baby beets, whole heirloom carrots, and juniper
berries and sauté for another 5 minutes. Remove and
keep warm.
• Season the cod medallions to taste with salt and freshly
ground pepper.Wrap a slice of venison salami around
each cod medallion and tie with a butcher string. Set
aside. Heat extra virgin olive oil in a sauté pan over a
medium heat unt il hot. Add in the crush ed whole garlic
cloves and roast for about 2 minutes. Add in the salami-
wrapped medallions and roast for another 2 minutes.
Remove and set aside. Place dry hay, fresh thyme and
juniper berries into a large cooking pot and burn over a
high flame. Once burnt, add in ice cubes, the roasted
salmi-wrapped medallions and sautéed vegetables.
Cover the cooking pot with a lid and smoke for about
10 minutes. Transfer the cooking pot into a pre-heated
oven at 150°C and roast for another 8 minutes.
• Plate a herb-smoked, salami wrapped - cod medallion
and sautéed vegetables onto each servi ng dish. Drizzl e
with extra virgin olive oil and lemon juice. Garnish with
pomegranates and chopped mint. Serves 4CHEF
(^) +
RECIPE