Galangal flavoured cod

Blood orange, red endives with labneh, tarragon & hazelnut

Serves 4
Preparation 40 minutes

INGREDIENTS

• Cod loin: 4

• Coconut milk: 250ml

• Lemongrass stem: 1

• Galangal powder: 2 tbsp

• Green curry powder: 1 tbsp

• Olive oil

• Salted Kampot Pepper

• Selection of mushrooms: Girolles, Chanterelle, Shitake, Oyster mushrooms

• Parsley

• Chervil

METHOD

Preheat the oven to 180° C.

Slice the lemongrass stem in two and add it to a pan with the coconut milk, Galangal powder, Green Curry Powder, salt, and Black Kampot Pepper.

Bring the coconut milk to simmer gently and let infuse for 10 minutes.

Take a large ovenproof dish, place the cod loin in the middle, and drizzle with some olive oil.

Coat the cod loin with the Galangal flavored coconut milk. Cook in the oven for about 25mins until cooked.

In the meantime, bring a generous tablespoon of butter to melt in a pan. Add the mushrooms, season with salt and Black Kampot Pepper, and let them brown in the butter for a few minutes. Chop a few parsley leaves and add them to the mushroom just before cooked.

To serve, place one cod fillet on a plate, pour some infused coconut sauce. Garnish with some mushrooms. Top with a few chervil leaves, sprinkle some of the Galanga powder, and add a few Salted Kampot peppercorns.