Recipe: Marinated poached cod with fennel and orange salad
Ingredients
Vinaigrette
1 tsp Angostura Aromatic bitters
2 tbsp olive oil
1 tbsp white wine vinegar
Pinch of salt & pepper
Fennel & Orange Salad
1 handful shaved fennel
1 orange
Angostura Poached Cod
150g cod
1 tbsp Angostura Aromatic bitters
100gm of unsalted butter
Orange zest from 1 orange
Pinch of salt & pepper
Method
Vinaigrette
Combine all ingredients in a small bowl.
Whisk together.
Fennel & Orange Salad
Shave the fennel into thin strips.
Take an orange, remove the skin.
Cut the oranges into segments.
Then vertically cut down the segments to make small triangles.
Toss through bean sprouts and set aside.
Angostura Poached Cod
Cut fish fillet into 4cm-6cm pieces.
Place fish in foil along with butter broken into small pieces, Angostura aromatic bitters, orange zest and seasoning.
Tightly wrap and place in oven at 120 degrees Celsius until steamed.
Check fish every 10 minutes until cooked through.
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