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Lemon Myrtle Cured Murray Cod, Mussels Mariniere and Lemon Myrtle Butter
Recipe by Sarah Todd
If you love a lemon and fish combination then this recipe is for you.
- Steps
- Ingredients
Ingredients
Lemon Myrtle Cured Murray Cod
Lemon Myrtle Butter
Mussels Marinière
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Steps
- Preheat oven to 180oC.
- For the Lemon Myrtle Cured Murray Cod, place salt, sugar and lemon myrtle into a food processor and process until leaves are very finely chopped. Coat cod fillets with the mixture and set aside in the fridge to cure for 20 minutes. Rinse off cure and set aside.
- For the Lemon Myrtle Butter, process ingredients together in a food processor until smooth and combined. Set aside.
- For Mussels Marinière, place a frypan over medium heat. Add a drizzle of oil and sauté shallots and garlic until translucent, approximately 8 minutes. Add star anise, 3 lemon myrtle leaves, peppercorns and Pernod and simmer until reduced by half. Add chicken stock and simmer until reduced by half. Add mussels and place on lid and steam until open. Remove mussels and discard shells and keep the mussel flesh. Strain through a chinois into a saucepan and add enough Lemon Myrtle Butter until it tastes of lemon myrtle, about 20g/ 1 tablespoon. Strain into a small saucepan and set aside.
- To finish the cod, heat a large frypan over medium high heat. Add the oil and a tablespoon of Lemon Myrtle Butter. Once hot, sear the cod on both sides, then finish in the oven until the internal temperature of the thickest part of the cod is 50oC, about 7-8 minutes. Remove from the oven and allow to rest.
- To serve, warm the sauce gently over low medium heat. Add the chervil then the mussels and allow to reheat. To serve, place cod portions onto serving plates. Top with warmed mussels and finish with mussel marinière sauce.
