Smoked Cod and Spelt
Looking for a cheap, easy eat that's packed full of flavour? Look no further. Smoked fish is my favourite way to cram a meal full of flavour. In this instance, I've made a smoked cod and spelt salad. The smokiness of the cod dances with notes of thyme and sweetness of caramelized onion and capsicum. Paired with the earthiness of a fresh pea and broadbean mash, grilled mushroom and kumara.
Ingredients (for 4(ish))
300g Smoked Cod (or other white fish) (I'm not gonna ask you to smoke it)
1 Orange Kumara, cut with a mandolin into slivers
4 Large, closed cup Mushrooms, halved
1 Red Capsicum, cut into small pieces
1 Red Onion, peeled and finely sliced
6 Cloves of Garlic, peeled and minced
A load of Watercress
A Handful Fresh oregano leaves
2 Teaspoons Smoked Paprika
1 Bunch of Fresh Thyme
Juice of One Lemon
Flaked Sea Salt
For the Broad Bean and Pea Mash
200g Broad Beans
200g Fresh Peas
Boil the spelt in a large pot of salted water until tender. Drain and strain once tender and move to a mixing bowl. Wait for it to cool and then add the fresh capsicum.
In a frying pan pour a lug of olive oil. Turn the heat to a medium-high temperature. Fry the onion with the garlic and thyme until browning and caramelized. Push the thyme to the side and put the onion and garlic in with the spelt. To that, add the capsicum. Mix it through with half the watercress, roughly chopped, and the paprika.
Flake in the smoked cod. Drizzle with lemon juice and olive oil. Crack a generous amount of pepper over top, sprinkle with flaked sea salt and the fresh oregano. Mix together well. Set aside.
Get out one pot, one large frying pan. Coat the mandolin slivers in olive oil. On a medium-low heat, gently fry the slivers of kumara. Around them, cut side down, fry the mushrooms too. Flip the kumara slivers when once side is browned. Flip the mushrooms around that time too.
In the pot, boil the broad beans for five minutes. Strain and peel so you've only got the vibrant green insides. Put the beans in the pot then cover with milk. Bring to a gentle simmer. With a wizz stick, blend the two together. Add the peas, a lug of olive oil and then simmer until it's a thick mash. Salt and pepper to taste.
Once the kumara is soft and lightly browned on both sides, plate up as you please. I go kumara on the bottom and broad beans/peas next to a mound of the salad, dressed with the cress. Put the mushrooms to side. Pepper and salt, drizzle with olive oil. Maybe a dust of smoked paprika.