Gluten-Free Heaven Australia - October 2017

Total fat Saturated Salt Sugar Protein

33.2g 13g 1.8g 29.8g 37g

Blackberry cured cod

By Rosie Birkett for Driscoll’s Sweet Blackberries (www.driscolls.com.au) GF

Serves 2 | Prep 20 mins plus chilling | Cook 15 mins | Calories 662 (per serving)

2 cod or hake fillets

a knob of butter

1 garlic clove, peeled,

lightly crushed

1 thyme sprig

FOR THE CURE

150g (5½oz) Driscoll’s

sweet blackberries

grated zest of 1 lemon

4 juniper berries, crushed

25ml (1fl oz) gin

2 tbsp sea salt

1 tbsp caster sugar

FOR THE REMOULADE

80ml (3fl oz) white

wine vinegar

a pinch of salt

1 bay leaf

100g (3½oz) Driscoll’s

sweet blackberries

1 beetroot, thinly sliced

1 apple, peeled, sliced

½ a fennel bulb, sliced

½ a red onion, peeled, finely sliced

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp olive oil

1 tbsp capers

2 tbsp pumpkin seeds

2 tbsp soft herbs, dill and

chervil, roughly chopped

1 Blitz the cure ingredients in a food processor into

a paste. Cover the fish with the paste. Cover with

clingfilm and chill for at least 2 hours. Bring the

vinegar to the boil with the salt and bay leaf. Add the

blackberries. Dry the fish with kitchen roll.

2 For the remoulade, combine the sliced produce and

season. Mix together the mayonnaise, mustard, 1

tbsp blackberry vinegar and olive oil and dress the

remoulade. Add the capers, seeds and herbs. Drain and

add the blackberries.

3 Heat the olive oil in a frying pan and add the butter,

garlic and thyme. Add the fish and cook, without

moving it, for 3 minutes. Baste with the butter. When

it comes away from the pan naturally, flip it over and

cook for 2 more minutes, continuing to baste. Serve

with the remoulade, season with more vinegar and

garnish with herbs.