27 MARCH / 4 SERVES / Murrumbidgee Murray Cod Tagine, Saint Peter's Harissa

27 MARCH / 4 SERVES / Murrumbidgee Murray Cod Tagine, Saint Peter's Harissa

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Regular price $90.00 Sale

Murrumbidgee Murray Cod Tagine
+ Block 11 Organic Koginut Pumpkin & Chickpea Tagine 
+ Saint Peter's Harissa 
+ Preserved Lemon Yoghurt 
This tagine is made up of onions, ginger, garlic, tomatoes, peppers, cinnamon, all spice & cumin.
These chickpeas are from Cowra NSW and grown by the genius behind Moonlight Oysters, Steve Feletti.
So they're amazing! 
As are the pieces of Block 11 Organic Koginut Pumpkin that are stirred in at the last minute to ensure the texture & flavour is retained. 
To prepare the cous cous: for one single packet that we have given you of cous cous add 250ml of boiling hot water over the top, cover then stand for 5mins.
Fluff up with fork and dress with a little olive oil.
The tagine sauce is very fragrant and shouldn't be reduced too much further as it will loose balance.
Warm the sauce over a low heat on the stove.
Whilst this is happening, you can pan fry, grill steam or poach this murray cod. It is up to you!
For me I'd be making that beautiful dry skin as crisp as I could by pan frying on a medium high heat in about 2 Tablespoons of ghee. Work two portions at a time in one pan as crowding the pan will cause the pan temperature to drop and skin to go soft.
Cook with a fish weight (available in store) or alternatively with a little saucepan on top for approx 4mins on the skin. Turn to the flesh side very briefly to set the rare side. Place this fish straight onto a bowl of the hot tagine sauce.
This residual heat will continue to cook the Murray cod, so please trust that it will get there! If you don't feel confident or you like your fish done a little more then me then cook for a further minute 
Take a spoon of the preserved lemon, Harissa & serve immediately! 
Yum!

 

SERVES 4

ONLINE ORDERS CLOSE 27 MARCH - 12PM

PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 27 MARCH